2 Heat the canola oil in a large frying
pan over medium-high heat. Add
the meatballs in batches and fry until
cooked, about 5 minutes per side.
3 For the orzo, combine all the
ingredients in a large bowl. Mix until
well combined.
4 To serve, divide the orzo among 4
serving plates. Top each portion with
a few meatballs. Garnish with the
fresh oregano. Enjoy with the lemon
wedges alongside, for squeezing.SMOKY HONEY-GLAZED
DUCK BREAST WITH SESAME
RICE AND TANGY TURNIPS
Serves 4 EASY 1 hrWHAT YOU NEED
DUCK
120ml soya sauce
few drops hickory liquid smoke
2 tsp sesame oil
150g honey
1 tsp dried chilli flakes
2 tbsp fresh ginger, grated
4 duck breasts, scored
1 – 2 tbsp salted butterSESAME RICE
500g sushi rice, rinsed in cold water
750ml (3 cups) water
6 – 8 spring onions, finely chopped
and sautéed
4 tbsp each black and white sesame
seeds, toasted
60ml (¼ cup) rice-wine vinegar
1 tsp salt
1 tbsp white sugarTURNIPS
3 – 4 small turnips, thinly sliced using
a mandolin slicer/vegetable peeler
and placed in a bowl of ice water
2 tbsp rice-wine vinegar
1 tsp honey
1 tsp sesame oil
salt, to tasteHOW TO DO IT
1 For the duck, combine the soya
sauce, liquid smoke, 2 tsp sesame
oil, 150g honey, dried chilli flakes and
ginger in a medium bowl. Mix until well
combined. Add the duck breasts and
toss until the meat is entirely covered.
Set aside to marinate until needed.
2 For the sesame rice, place the sushirice and water in a large saucepan.
Bring to a boil over medium heat, then
reduce the heat to low and simmer,
covered, until the rice is cooked,
8 – 10 minutes.
3 Use a fork to fluff up the rice, then
remove from heat and set aside to
rest, about 15 minutes. While the rice
is resting, combine the spring onions,
sesame seeds, 60ml (¼ cup) rice-wine
vinegar, salt and white sugar in a small
bowl. Add the mixture to the rice and
mix until incorporated. Set aside until
ready to serve.
4 For the turnips, dress the sliced
turnips with the 2 tbsp rice-wine
vinegar, 1 tsp honey and 1 tsp sesame
oil. Season to taste with the salt. Toss
until the turnips are coated well. Set
aside until ready to serve.
5 Remove the duck breasts from the
marinade. Reserve the marinade until
needed. In a cold, dry pan placed over
medium heat, render the duck breasts
by placing them skin side down in the
pan as it heats up, about 10 minutes.
As the skins release fat, pour it off and
continue to render the skin. Increase
the heat to medium-high and fry the
duck breasts, still skin side down, until
the skins turn crispy.
6 Turn the breasts over and add the
butter. Continue to fry until the meat is
cooked to your liking, 3 – 8 minutes.
Add the reserved marinade and cook
until heated through, about 2 minutes.
Remove the duck breasts from the pan
and continue to cook the sauce until
thickened to your liking.
7 Serve the duck breasts sliced,
with the sesame rice and tangy
turnips alongside.DARK-CHOCOLATE DIPPED
HONEYCOMB
Makes 25 pieces EASY 30 mins +
2 hrs, to coolWHAT YOU NEED
110g honey
200g castor sugar
2 tbsp bicarbonate of soda2 x 80g slabs good-quality dark
chocolate, melted
freshly brewed espresso, to serve
(optional)ORZO
500g orzo, cooked according to
packaging instructions
zest and juice of 1 lemon + lemon
wedges, to serve
handful fresh oregano,
finely chopped + extra, to garnish
3 tbsp olive oil
salt and freshly ground black
pepper, to taste
HOW TO DO IT
1 For the meatballs, combine the
minced chicken, crushed cumin,
ground coriander, dried mixed herbs,
parsley, garlic, salt and freshly ground
black pepper in a large bowl. Mix
until well combined. Use a teaspoon
to scoop dollops of the mixture. Roll
each spoonful between the palms
of your hands to form a ball a little
smaller than a golf ball. Repeat until
the mixture is finished.
6 WITH 1
FOODANDHOME.CO.ZA SEPTEMBER 2019 45