Name: Spiced roast duck in a salt crust with a rhubarb-and-plum pickle
Prep time: 30 min
Cook time: PT11⁄2M
Total time: 41 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the duck: ,free-range duck, giblets removed 1,ground cinnamon 2 t ,ground cardamon 1 t,ginger flakes 1 t,chilli rings, finely chopped 2 t,brown sugar 1 t,Sea salt and freshly ground black pepper, to taste ,For the salt crust: ,coarse salt 2 kg,naartjies, zested 3,free-range egg whites 3–4,For the rhubarb-and-plum pickle: ,rhubarb, cut into pieces 12 sticks,Woolworths cherry plums, (or 6 plums, halved) 12,red wine vinegar 1⁄2 cup, maple syrup 1⁄2 cup

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Spiced roast duck in a salt crust with a rhubarb-and-plum pickle

11⁄2 hours plus 20 minutes’ resting time

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Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

1 multiseed rustica loaf, halved
Butter, for spreading, to taste
3 - 4 Flavourburst white nectarines, sliced
1⁄2 lemon, juiced
1 ball fior di latte mozzarella, torn
50 g spicy chorizo, finely chopped and fried
Fresh basil leaves, for topping, to taste
Olive oil, for drizzling

Method

Halve the loaf lengthways, spread generously with butter and grill until toasted. Slice the Flavourburst white nectarines and toss with the lemon juice. Tear the flor di latte mozzarella over the toasted bread and top with the nectarines, spicy chorizo, a drizzle of olive oil and fresh basil leaves. Season to taste and serve immediately.

Cook's note: The fresh sweetness of nectarine slices instead of classic tomato makes for a delicious sandwich. Top with spicy pan-fried chorizo for carnivores.

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