• Latest
  • Trending
  • All
  • News
  • Lifestyle
RECIPE: Five dishes to zhuzh up your Christmas feast

RECIPE: Slow cooked crispy wild duck breast

4th June 2020
Top tips to prevent fire burns this festive season

Top tips to prevent fire burns this festive season

2nd December 2023
Bureau Veritas has taken a bold step toward undertaking a solar and back-up project that allows it to sustain its business continuity for its Cape Town AgriFood Laboratory. Photo: Supplied/Food For Mzansi

Bureau Veritas goes solar at Cape Town agrifood lab

2nd December 2023
Podcast: How to access fresh produce markets in SA

Podcast: How to access fresh produce markets in SA

1st December 2023

Food For Mzansi serves as ideal launching pad for farmers

1st December 2023
Let this saucy oxtail recipe take you back down memory lane

Let this saucy oxtail recipe take you back down memory lane

1st December 2023
Arendse puts her eggs in many baskets while aiming for the skies

Arendse puts her eggs in many baskets while aiming for the skies

1st December 2023
ChickenFacts calls for new Poultry Master Plan amid trade turmoil

ChickenFacts calls for new Poultry Master Plan amid trade turmoil

1st December 2023
Food inflation fury grips Mzansi: BFAP sounds alarm

Food inflation fury grips Mzansi: BFAP sounds alarm

1st December 2023
In pictures: Safeguarding indigenous plants for the future

In pictures: Safeguarding indigenous plants for the future

30th November 2023
Food for Mzansi gives voiceless farmers a much-needed voice

Food For Mzansi gives voiceless farmers a much-needed voice

30th November 2023
The Pietermaritzburg Economic Justice and Dignity Group unveils the November 2023 Household Affordability Index, exposing surging expenses and stagnant wages affecting South African households. Photo: Supplied/Food For Mzansi

Economic squeeze: Families struggle as costs soar

30th November 2023

Faces of Summer: Celebrate the rich history of Thokozani Wines

30th November 2023
Saturday, December 2, 2023
15 GLOBAL MEDIA AWARDS
Login
Food For Mzansi
  • News
  • Changemakers
  • Lifestyle
  • Farmer’s Inside Track
  • Food for Thought
No Result
View All Result
No Result
View All Result
  • News
  • Changemakers
  • Lifestyle
  • Farmer’s Inside Track
  • Food for Thought
Food For Mzansi
Home Lifestyle Recipes

RECIPE: Slow cooked crispy wild duck breast

by Noluthando Ngcakani
4th June 2020
in Recipes
Reading Time: 5 mins read
A A
RECIPE: Five dishes to zhuzh up your Christmas feast

Cook Paul Hlaisi makes slow cooked crispy wild duck.

Here’s a treat for those of you who are health conscious. Paul Hlaisi makes a juicy, flavourful wild duck breast that will have your taste buds begging for more. When the rich, dark meat is cooked properly by rendering the fat underneath the duck skin, this will turn into a very tasty layer of crispy skin with minimal fat left.  

Hlaisi makes this recipe with his sous vide machine, a cooking method that utilises precise temperature control. But you can also do this without a vacuum sealer and sous vide machine – just dust off your thermometer. 

READ: Cook makes harmonies in the kitchen

Ingredients 

3 large duck breasts with skin on 

3 garlic cloves 

1 big knob of ginger (5cm) 

1 tsp salt 

1 tbs light soy sauce 

1 tbs honey 

1 tbs Chinese cooking wine or dry sherry 

1 tsp Chinese 5 spice 

1 tsp cha siu sauce (optional) 

Small dash of flavourless oil (peanut, canola, etc)  

Instructions: 

Marinade 

  • Finely chop ginger and garlic. 
  • Mix all the marinade ingredients together.

Method 1 – using vacuum packaging and sous vide machines 

  • Make 2 bags with your vacuum packaging equipment if you have bags in a roll. Cut 10 cm longer than the length of the longest breast. Seal a side. 
  • Pour the marinade in each bag making sure you don’t touch or dirty the top of the bag where it will be sealed. 
  • Insert two breasts in one bag and one breast in the remaining bag. (Again – be careful not to touch the inside top of the bags). 
  • Make a vacuum using your machine as indicated on the manual. 
  • Rinse the container of the sous-vide machine in very hot tap water. Fill it with warm water to make sure it reaches 54°C quickly. Once the temperature has been reached, cook for an hour. 
  • Now caramelise the fat as described below. 

Method 2: Stovetop sous vide 

  • Place the marinated duck breast in a vacuum seal bag and leave it open. 
  • Insert the bag in water so it pushes the air out. Once the air is out, zip the bag.  
  • Using a thermometer, set your temp to 55°c. Cook the duck breast for 1 hour. 
  • Now caramelise the fat as described below. 

Caramelising the duck fat 

  • Put a mini dash of oil in a non-stick pan. Heat on medium. 
  • Pull the bags out and place them in the sink. Cut them open and, using kitchen tongs, place the breasts in a plate. 
  • Place breasts in the pan skin down. Melt the skin fat, caramelising it without burning it. When it’s nice and golden, turn them upside down and leave them for 1 minute. 
  • Serve and enjoy. 

READ: Cook makes harmonies in the kitchen

Share this:

  • Twitter
  • Facebook
  • WhatsApp
  • Email
Tags: easy recipePaul Hlaisisous vide
Previous Post

Mkhize taunts smokers: ‘Nicotine addiction is not essential’

Next Post

Giyani-born DJ keeps people dancing to his food beats

Noluthando Ngcakani

Noluthando Ngcakani

With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.

Related Posts

RECIPE: Christmas ginger beer with a lekker local twist

by Noluthando Ngcakani
19th December 2021
0

Nothing beats the thirst-quenching zing of a tall, ice-cold glass of ginger beer. If you want to wow your guests...

Food For Mzansi #FarmSpaces: Grain Farming

Recipe: Chef Amanda Manyatshe’s African risotto

by Noluthando Ngcakani
15th October 2021
0

It's the ultimate Italian comfort food – with an African twist. Instead of a silky and tricky arborio rice, chef...

Plant and Agricultural sciences

Recipe: Fresh pita breads

by Noluthando Ngcakani
1st July 2021
0

Nothing compares to the smell of a fragrant, golden, warm pita bread. Just ask Cape Town foodie Jean Carlo Ongansie...

Recipe: Seasonal mushroom and chicken pasta

by Noluthando Ngcakani
8th April 2021
0

With seasons changing, a good bowl of pasta always hits the spot on the chilly days. Zambian food stylist Clara...

Next Post
Have a merry, covid Christmas with tips from Mzansi’s foodies

Giyani-born DJ keeps people dancing to his food beats

News

Food For Mzansi serves as ideal launching pad for farmers

by Team Food For Mzansi
1st December 2023
0

Farmers share their gratitude towards Food For Mzansi for paving the way forward as they build their farming enterprises. From...

Read more
Let this saucy oxtail recipe take you back down memory lane

Let this saucy oxtail recipe take you back down memory lane

1st December 2023
Arendse puts her eggs in many baskets while aiming for the skies

Arendse puts her eggs in many baskets while aiming for the skies

1st December 2023
ChickenFacts calls for new Poultry Master Plan amid trade turmoil

ChickenFacts calls for new Poultry Master Plan amid trade turmoil

1st December 2023
Food inflation fury grips Mzansi: BFAP sounds alarm

Food inflation fury grips Mzansi: BFAP sounds alarm

1st December 2023

ICYMI: NW govt gives abattoirs a well-deserved pat on the back

Afasa youth summit spotlights crucial role of collaboration

Podcast: How to access fresh produce markets in SA

Kulathi Primary Co-op drives change in rural EC

Sorghum remains a great choice amid climate challenge

Vacancy: Marketing assistant at Food For Mzansi Group

RSS From FoodForAfrika.com

  • $2 Million investment in fertiliser financing for Kenyan smallholders
  • AfDB empowers Tanzanian horticulture with $2.5m boost
  • Malagasy scientist wins $150k grant

THE NEW FACE OF SOUTH AFRICAN AGRICULTURE

With 15 global awards in the first four years of its existence, Food For Mzansi is much more than an agriculture publication. It is a movement, unashamedly saluting the unsung heroes of South African agriculture. We believe in the power of agriculture to promote nation building and social cohesion by telling stories that are often overlooked by broader society.

Top tips to prevent fire burns this festive season

Bureau Veritas goes solar at Cape Town agrifood lab

Podcast: How to access fresh produce markets in SA

Food For Mzansi serves as ideal launching pad for farmers

Let this saucy oxtail recipe take you back down memory lane

Arendse puts her eggs in many baskets while aiming for the skies

  • Our Story
  • Contact Us
  • Cookie Policy
  • Privacy Policy
  • Copyright

Contact us
Office: +27 21 879 1824
News: info@foodformzansi.co.za
Advertising: sales@foodformzansi.co.za

No Result
View All Result
  • News
  • Changemakers
  • Lifestyle
  • Farmer’s Inside Track
  • Food for Thought
Login

Copyright © 2021 Food for Mzansi

This website uses cookies. By continuing to use this website you are giving consent to cookies being used. Visit our Privacy and Cookie Policy.