Roasted Duck Breast With Tamarind-Chilli Sauce

Bali has been home to Janet DeNeefe - or The Queen of Ubud - as she is fondly nicknamed - for over 20 years. This talented cook, restauranteur, author, artist, literary festival director, wife, mother, and practicing Hindu shares some of her favourite Indonesian-inspired recipes with us. I am eternally fascinated with palm sugar and tamarind, and adore the marriage of these…

ByJanet DeNeefe31/05/20250Comments

Entertaining & Wine

Succulent Confit Duck With Chestnut Puree Recipe

If you love duck then you will truly love this recipe - Succulent Confit Duck With Chestnut Puree. Try it out for a special occasion or even as a treat tonight for the family. Chestnut Puree INGREDIENTS 1kg chestnuts 500ml chicken stock 500ml water 3 stalks thyme METHOD 1 Place chestnuts in saucepan with stock, water and thyme. 2 Bring to boil and cook until…

ByThe Carousel04/12/20210Comments

Entertaining & Wine Healthy Quick & Easy Your Recipes

Recipe For Stir-fried Duck With Pepper And Thai Basil

INGREDIENTS 185 ml (6 fl oz/¾ cup) vegetable oil 2 duck breast fillets, skin on 2 tablespoons fish sauce 2 tablespoons oyster sauce 1 tablespoon white sugar pinch of ground white pepper 2 garlic cloves, finely chopped 5 cm (2 inch) chunk fresh ginger, peeled and finely chopped 1 large red chilli, thinly sliced on…

ByThe Carousel28/02/20210Comments

Entertaining & Wine Food & Drink Quick & Easy

Succulent Crispy Skin Duck Breast With Ham Jam Cherry Sauce

INGREDIENTS 2 duck breasts, skin on 1 cup frozen pitted cherries 2 sprigs rosemary 1 sprig finely chopped 2 heaped tbsp. Spoonfed Ham Jam 2 tbsp. vino cotto 1⁄4 cup chicken stock 50g cold butter, cubed salt and pepper to taste METHOD 1 Score the duck breasts on the diagonal cutting through the skin and fat, rub with the chopped rosemary, salt and pepper. 2 Heat a pan…

ByThe Carousel04/01/20170Comments

Entertaining & Wine Healthy Your Recipes

Beetroot Tagliatelle With Duck Ragu

Serves 4–6 Preparation time 30 mins Cooking time 2 hours INGREDIENTS Fresh pasta 250 g (8 oz) ‘00’ flour 2 free range eggs 1 free range egg yolk 30 g (1 oz) beetroot juice 3 tablespoons beetroot puree pinch of salt 1 tablespoon extra virgin olive oil Duck ragu 4 duck legs 60 ml (2 fl oz) extra virgin olive oil 60 g (2 oz) pecorino romano 2 garlic cloves, crushed 1⁄2…

ByThe Carousel30/03/20160Comments