DOUBLE DUCK BREAST ROAST WITH MELTING SWEET-AND-SOUR ONIONS

Serves 6 EASY

GREAT VALUE Preparation: 15 minutes Cooking: 35 minutes

Woolworths duck breasts 2 x 400 g salt, to taste

For the sweet-and-sour onions: olive oil 3T baby onions 500 g, halved star anise 2

Muscovado sugar 1T sherry vinegar ½ cup butter 3T salt, to taste

1 Sandwich the duck breasts together with the skin facing the outside, then truss using 30 cm kitchen string and tie loosely. Season the skin of each breast. 2 Put the duck in a large saucepan over a medium heat, and cook for about 10 minutes on each side. The fat will start to render, which will allow the skin to crisp up. 3 Meanwhile, make the onions. Heat the olive oil in a large saucepan over a medium to high heat, add the baby onions and brown slightly. Add the star anise and sugar and cook for a further 5 minutes, then add the remaining ingredients and bring to a simmer. You can either cook the onions over a low heat for 20 minutes or until tender, or transfer them to the oven at 180°C for 30–40 minutes. Once tender, add the duck breasts, warm through and serve.

HEALTH-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: Woolworths DMZ Pinot Noir 2018