4
Easy
20 minutes
35 minutes
1. Score the skin of the Woolworths Free Range Duck Breasts in a diamond shape. Place them in a cold pan, two at a time, over medium heat and simultaneously render the fat and cook to medium rare, flipping only once. This should take about 12 – 15 minutes. Resist the temptation to squash the meat as it cooks – rather let it naturally do its thing.
2. Season with salt and pepper and set aside to rest, covered with foil or an upturned bowl. Repeat with the other 2 duck breasts.
3. Place the sweet potato on a baking tray, in a single layer. Drizzle with oil and season with salt and pepper. Place in a preheated oven of 200ºC for 5 – 8 minutes, or until crispy.
4. Soften the figs in a pan over medium heat, together with the sugar and lemon juice. Add a small sprinkle of salt. Stir them every minute for about 10 minutes. Remove from the heat.
5. Whisk all the ingredients for the dressing together in a small bowl until it emulsifies.
6. Divide the Woolworths Extra Fine Green Beans, asparagus, sweet potato slices and figs equally between 4 plates.
7. Slice the crispy duck breast into 2cm thick slices. Add one to each plate.
8. Add a generous splash of dressing, as well as some micro greens and edible flowers.
Photography: Jan Ras
Recipes and Production: Marcelle van Rooyen
Food assistant: Bianca Jones
Woolworths Free Range Duck Breast Portions are hand-trimmed of excess fat and bone. The duck breasts are air-chilled with no water added. The ducks are free to enjoy the outdoors during the day and eat a vegetarian diet of grains and pulses only.
