CANARD AU VIN PIE
“This duck pie is inspired by a classic coq au vin. You could leave off the pastry and eat the filling as a casserole with creamed potatoes.”
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 1 hour 30 minutes
Woolworths free-range duck legs 4
Kassler pork chops 3, diced into
1 cm cubes
butter 2T
onion 1, diced
garlic 2 cloves, finely chopped
thyme 3 sprigs
bay leaves 2
white wine ¼ cup
chicken stock 1 cup
carrots 2, diced
Woolworths all-butter puff pastry 1 sheet
free-range egg 1, beaten
1 Place the duck legs into a large, cold cast-iron pan, skin-side down. Bring to a medium heat to render the fat and caramelise until golden brown. Sear on the other side and set aside. 2 Fry the pork in the same pan until caramelised, then set aside. 3 Fry the onion, garlic and herbs in the butter until soft. Deglaze the pan with the white wine and reduce to a syrupy consistency. 4 Return the duck legs and pork to the pan and add the stock and carrots. Cover and simmer for 1 hour. Preheat the oven to 200°C. 5 Place the pastry on top of the pan, brush with the egg and bake for 20 minutes, or until the pastry is puffed up and golden.
WINE: Jordan Cobbler’s Hill
SMOKED MACKEREL WITH PARSLEY VELOUTÉ AND GRILLED ASPARAGUS
“Feel free to use hake or kingklip as an alternative to the smoked mackerel.”
Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 20 minutes
butter, for frying
onion 1, sliced
“This sabayon is the perfect accompaniment for the chocolate tart, but it also works well with a dollop of crème fraîche and the poached prunes from the rillettes on page 72”