Food & Home - - 5 With 1 -

Serves 2 EASY 40 mins



2 tbsp Ir­ish whiskey

1 tbsp salted but­ter hand­ful chopped fresh rose­mary leaves

150g quince purée (see recipe on fac­ing page)

2 tbsp hot wa­ter ren­dered duck fat (see recipe)


1½ tsp pick­ling spice

1½ tsp salt

¼ tsp brown su­gar fresh thyme sprig

1½ tsp olive oil

125ml (½ cup) wa­ter

60ml (¼ cup) vine­gar

5 – 10 radishes, halved then thinly sliced us­ing a veg­etable peeler

hand­ful fresh basil leaves + ex­tra, to gar­nish


2 duck breasts, bones re­moved and skins left in­tact salt and freshly ground black pep­per, to taste

1 tbsp salted but­ter


1 For the glaze, put the whiskey in a small saucepan and bring to a boil over high heat. Con­tinue to boil, un­cov­ered, un­til the whiskey has re­duced by ½. Re­move from heat and stir in the but­ter, chopped fresh rose­mary leaves, quince purée and 2 tbsp hot wa­ter. Set aside un­til needed.

2 For the pick­led radishes, com­bine the pick­ling spice, 1½ tsp salt, brown su­gar, fresh thyme sprig, olive oil, 125ml (½ cup) wa­ter and vine­gar in a pot and bring to a boil over medium heat. Once boil­ing, re­move from heat and set aside to cool com­pletely. Mean­while, place the radish slices in a bowl of ice wa­ter. Set aside.

3 For the duck breasts, use a sharp knife to re­move any sinews from the meat. Score the skins (be mind­ful not to cut into the flesh un­der­neath). Sea­son to taste.

4 Place the duck breasts skin side down in a non-stick fry­ing pan. Place over medium heat and fry to ren­der the fat. Once the fat is re­leased from the skins, re­move the breasts and add the fat to the glaze. Re­turn the meat to the still-warm pan, add the but­ter and fry over high heat un­til the skins turn golden brown and crispy. Turn the duck breasts over and fry on op­po­site sides un­til cooked through, about

5 – 10 min­utes or un­til done to your lik­ing. Brush the duck breasts with the glaze in the last 2 min­utes of cook­ing. Re­move the meat from the pan and set aside to rest for 5 min­utes be­fore cut­ting the breasts into slices.

5 While the meat is rest­ing, use a slot­ted spoon to re­move the radish slices from the bowl of wa­ter. Place on pa­per towel to ab­sorb ex­cess mois­ture be­fore toss­ing the slices with the fresh basil leaves and pick­ling liq­uid.

6 Serve the slices of duck breast with the pick­led radishes. Gar­nish with the fresh basil leaves and en­joy with any re­main­ing pick­ling liq­uid along­side, for driz­zling.


Makes 8 A LIT­TLE EF­FORT 1 hr 30 mins



2 quinces (ap­prox. 350g each), peeled, cored and cut into 0,5cm thick slices zest and juice of 1 lemon

50g brown/mus­co­v­ado su­gar

1L (4 cups) wa­ter

1 tbsp vanilla essence

2 x 400g rolls/sheets store-bought puff pas­try, de­frosted and cut into 8 discs with a di­am­e­ter of 12cm each

CARAMEL SAUCE 150g salted but­ter 150g white su­gar


250ml (1 cup) fresh cream 250ml (1 cup) full-cream milk 4 Rooi­bos chai teabags

1 tsp vanilla essence pinch salt

5 egg yolks

100g cas­tor su­gar


1 For the tartes Tatin, cut 8 squares, mea­sur­ing 20cm each, out of a sheet of foil. Set aside. Cut 8 squares of the same size out of a sheet of bak­ing pa­per. Place a square of bak­ing pa­per on top of a square of foil. Re­peat un­til all of the squares have been paired as such. Place a cookie cut­ter/small bowl with a di­am­e­ter of 12cm in the cen­tre of one of the paired squares. Crimp the edges of the foil around the base of the cookie cut­ter/small bowl so as to cre­ate a bak­ing pa­per-lined cas­ing. Re­peat with the re­main­ing squares to make 8 cas­ings. Set aside. Pre­heat the oven to 200˚C.

2 Place the quince slices, lemon zest and juice, and brown/mus­co­v­ado su­gar in a medium pot. Add the wa­ter and 1 tbsp vanilla essence, and bring to a boil over medium heat. Con­tinue to boil un­til the quince slices are soft, about 10 min­utes. Re­move from heat.

3 For the caramel sauce, place the but­ter and white su­gar in a medium saucepan over medium heat un­til the su­gar has melted and the mix­ture turns dark brown in colour. If the but­ter and su­gar split, add a dash of wa­ter and whisk to com­bine. Re­move from heat. 4 Spoon 2 tbsp of the caramel sauce into each foil cas­ing. Di­vide the cooked quince sliv­ers among the cas­ings. Try to ar­range the first few sliv­ers in a flat, cir­cu­lar for­ma­tion as these will form the tops of the tarte Tatins when serv­ing. Cover each cas­ing with a puff pas­try disc to form a lid.

5 Ar­range the tarte Tatins on a bak­ing sheet and bake in the pre­heated oven un­til the pas­try lids turn golden brown, about 20 – 30 min­utes. Re­move from oven and set aside to cool.

6 For the cus­tard, place the cream, milk, teabags, 1 tsp vanilla essence and pinch of salt in a medium pot over medium heat un­til just boil­ing. Re­move from heat and dis­card the teabags. Set aside un­til needed.

7 Place the egg yolks and cas­tor su­gar in a large bowl and whisk un­til well com­bined. Add the still-warm milk mix­ture to the egg-yolk mix and whisk un­til in­cor­po­rated. Pour the mix­ture back into the still-warm pot and place over medium-low heat, whisk­ing con­tin­u­ously, un­til the mix­ture thick­ens to a cus­tard-like con­sis­tency. Re­move from heat and con­tinue to whisk for an­other minute to pre­vent the cus­tard from stick­ing to the base of the pot. Pour the cus­tard into a heat­proof jug.

8 To serve, re­move the tarte Tatins from the cas­ings, re­veal­ing the quince slices on top. Trans­fer to a serv­ing plat­ter. En­joy with the Rooi­bos-chai cus­tard along­side, for driz­zling. Makes 8 EASY 50 mins + overnight, to set



600ml store-bought mixed berry fruit juice blend

2 quinces, peeled, cored and cut into 8 wedges each

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