|
Sticky Duck Rolls with Raspberry Slaw
(serves 4)
4 duck breasts
6T honey
2T soy sauce
2 garlic cloves, finely minced
4t five spice
¼ cup red wine vinegar
2T sugar
2T olive oil
½ head cabbage, shredded
1t salt
1 cup raspberries
1 baguette, sliced or 4 bread rolls
Preheat the oven to 200°C. In a roasting tin, whisk together 4 tablespoons of honey, soy sauce and garlic. Toss the duck in the marinade, turn skin side up and sprinkle with the five-spice powder. Roast in the oven for about 15 minutes or until cooked all the way through. Baste the duck with the juices halfway through the cooking time. When the duck is cooked, shred the meat and toss with the remaining honey. Grill for 1-2 minutes, stirring occasionally until the duck is crispy. For the coleslaw, combine the vinegar, sugar, oil, cabbage, salt and berries and allow to stand for 20 minutes. Fill the rolls or top the sliced baguette with the duck and top with the berry slaw.
TOP TIP Replace the duck with pork.
Camembert and Pork Meatball Baguettes with Berry Chutney
(serves 4)
¼ cup apple juice
½ cup sugar
25ml apple cider vinegar
1 cup berries
1 apple, cored and cubed
20ml chopped fresh ginger
salt and freshly ground black pepper
400g pork sausage meat
½ apple, grated
1t thyme leaves
1 egg, whisked
2T breadcrumbs
1 ciabatta, sliced
200g Camembert, sliced
Simmer the sugar, juice and vinegar until dissolved. Add berries, apple and ginger and reduce until thickened. Season well. Mix the pork, apple, thyme, egg, breadcrumbs and seasoning and form into small meatballs. Grill or pan-fry until cooked. Serve the meatballs in the baguettes with chutney and topped with the Camembert.
TOP TIP Replace the meatballs with grilled chicken breast pieces, if desired.
|
