Magret de Canard a la Figues

Recipe: Wayne Good | Images: Ashlee DeCaires Serves 6 2 tbsp seasoned flour 6 boneless duck breasts 2 tbsp olive oil 6 tbsp fig balsamic vinegar 3 tbsp fig jam 400ml red wine 2 oranges, juice and zest 1 small onion, finely chopped 2 cloves garlic, diced salt and pepper to taste cream (optional) Preheat […]

Duck Confit & Puy Lentils

Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires (serves 4 people) 1 x 4 litre Rougie duck confit (available at La Cave)1 & ½ cups Puy lentils (available at La Cave)50g unsalted butter1 tbsp olive oil1 onion, finely chopped1 carrot, finely diced1 stick celery, finely diced½ leek, finely chopped1 garlic clove, finely sliced or crushed2/3 cup […]