Ingredients

Method

• 2 x 400 g Woolworths free range duck breasts 
• Salt and freshly ground black pepper 
For the vegetables:
• 250 g orange sweet potato, thinly sliced 
• 2 T olive oil 
• 200 g fresh figs 
• 2 T caster sugar 
• splash of lemon juice 
For the dressing: 
• ¼ cup lemon juice 
• ¼ cup grapefruit juice 
• 1 T Dijon mustard
• ¼ cup extra virgin olive oil
• 1 t honey 
For serving:
• 150 g Woolworths extra fine green beans, blanched 
• 100 g asparagus, blanched 
• microgreens, to garnish
• edible flowers, to garnish

Method

Ingredients

1. Score the skin of the duck breasts in a diamond pattern. Place in a cold pan, two at a time, over a medium heat, render the fat and cook to medium rare, turning once only. This should take about 12–15 minutes. Resist the temptation to press down on the duck as it cooks.

2. Season and set aside to rest, covered with foil or an upturned bowl. Repeat with the remaining duck breasts.

3. Preheat the oven to 200ºC. Place the sweet potatoes on a baking tray in a single layer. Drizzle with oil and season with salt and pepper. Bake for 5–8 minutes, or until crispy.

4. Soften the figs in a pan over a medium heat with the sugar and lemon juice. Add a small sprinkle of salt. Cook for 10 minutes, stirring often. Remove from the heat.

5. Divide the beans, asparagus, sweet potato slices and figs between 4 plates.

7. Slice the duck and add to each plate. Add a generous splash of dressing and garnish with microgreens and edible flowers.

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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.

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