Asian recipes

Thai red chicken curry lettuce cups

20 minutes

Cauliflower recipes

Cauliflower wraps with chicken, spinach and ricotta

15 minutes

Cheat recipes

Roast cranberry, apple and sage free-range chicken

1½ hours

Mushroom recipes

Roast ostrich fillet with mushroom marmalade

15 minutes

Braai recipes

Ginger beer can chicken

1¼ hours

Chicken recipes

Panko-Parmesan chicken escalopes

10 minutes

Asian recipes

Korean sticky stir-fried chicken with beetroot onion pickle

10 minutes

Asian recipes

Asian noodle salad with crunchy chicken

20 minutes

Chicken recipes

Chicken liver pâté with verjuice jelly

Chicken recipes

Chicken with roast onions, grapes and verjuice

Asian recipes

Asian chicken with fresh coriander salsa

40 minutes

Asian recipes

Asian duck with bulgur wheat and red quinoa salad

1 hour

Asian duck with bulgur wheat and red quinoa salad

By Siba Mtongana

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

4 Woolworths duck leg-and-thigh portions
3 good-quality chicken stock
1⁄2 cup Kikkoman soya sauce
130 g brown sugar
1 x 5 cm fresh ginger piece, peeled and sliced
2 whole garlic cloves, peeled
1 cinnamon stick
1 star anise
1 lemon, zested
For the salad:
85 g red and white quinoa mix
170 g bulgur wheat
2 T olive oil
2 cloves garlic, crushed
1 T ginger finely grated
1⁄2 bunch red salad onions, thinly sliced
250 g cherry tomatoes on the vine
300 g edamame beans, steamed
20 g parsley roughly chopped
1 t soya sauce

Method

1 Place the duck portions in a large saucepan and add the remaining ingredients, ensuring the duck is covered, and stir. Bring to the boil, reduce the heat and simmer for 35 minutes, or until cooked through. The meat should easily pull away from the bone.

2 Remove the duck from the saucepan, place on a plate, cover in foil and set aside. Reduce the cooking liquid to a sauce consistency.

3 To make the salad, cook the red quinoa and bulgur wheat separately in salted water for 15 minutes, or until tender. Cool slightly and fluff using a fork.

4 Heat the oil in a large pan and sauté the garlic, ginger and salad onions for 1 minute. Add the cherry tomatoes and cook for 4 minutes, or until slightly charred and burst.

5 Add the edamame beans, parsley, soya sauce and 3 T reduced stock and stir. Add the quinoa and bulgur wheat and toss well. Place on a platter and top with the duck. Serve the reduced stock on the side if you like.

For more duck recipes, click here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Thai red chicken curry lettuce cups

Cauliflower wraps with chicken, spinach and ricotta

Roast cranberry, apple and sage free-range chicken

Roast ostrich fillet with mushroom marmalade

Ginger beer can chicken

Panko-Parmesan chicken escalopes

Korean sticky stir-fried chicken with beetroot onion pickle

Asian noodle salad with crunchy chicken

Chicken liver pâté with verjuice jelly

Chicken with roast onions, grapes and verjuice

Asian chicken with fresh coriander salsa

Asian duck with bulgur wheat and red quinoa salad

Asian duck with bulgur wheat and red quinoa salad

Ingredients

Method