Poultry recipes Archives

Ostrich recipes

Pomegranate and citrus slow-roasted duck buns

1 hour

Chicken recipes

Roast chicken and mushroom pie

40 minutes

Carrot recipes

Bay and anchovy roast baby chickens with buttery carrots

90 minutes

Chicken recipes

Peri-peri ostrich steak with crusty French loaf

Braai recipes

Braaied lemon and herb chicken

Ostrich recipes

Roast chilli chicken

1 hour 30 minutes

Pasta with duck and duck crackling

Serves 2 to 3

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 duck breast fillets (400–500 g)
Olive oil, for greasing
3 cups chicken stock
250 g fresh tagliolini
180 g baby leaf spinach
1-2 heads chicory, roughly sliced (or use cos lettuce)
Sea salt and freshly ground black pepper
Parmesan, grated or shaved, for serving

Method

Pull the skin off the duck breasts and slice thinly. Place in a pan, pour over boiling water to cover and simmer until all the fat is rendered and the skin is crisp and golden.
Pour off the fat and set the crackling aside.
Stir-fry the sliced duck breast, in batches, in a drizzle of oil, using the same pan used for the crackling.
Add the chicken stock to a saucepan over a high heat and, when boiling, cook the pasta until al dente.
Drain, then add the cooked duck and the greens to the hot, cooked pasta. Keep tossing over a fairly high heat until the greens begin to wilt. Check seasoning.
Turn into pasta bowls and top with crackling. Pass around the Parmesan and the pepper mill.

Cook’s note: Use chicken, with skin of course, as an alternative to duck.

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Pomegranate and citrus slow-roasted duck buns

Roast chicken and mushroom pie

Bay and anchovy roast baby chickens with buttery carrots

Chicken and lentil broth

Peri-peri ostrich steak with crusty French loaf

Braaied lemon and herb chicken

Baked ostrich meatballs

Roast chilli chicken

Pasta with duck and duck crackling

Pasta with duck and duck crackling

Ingredients

Method