Page 42 - The Australian Womens Weekly Food

TOP TIPS

If you don’t have an
ovenproof frying pan,
use a flameproof
baking dish or transfer
the duck to a baking
dish after pan−frying.
−−−−−−−−−−
Placing the duck in a
cold pan and bringing
up to the heat gives the
duck a longer
opportunity to render
the fat from the skin
without overcooking
the meat.
−−−−−−−−−−
For a shortcut, buy a
barbecued duck from
an Asian food store
and break the meat
off in chunks.
−−−−−−−−−−
You can use chicken
breast fillets in place
of duck; roast until
cooked through.
−−−−−−−−−−
Dressing can be made
a day ahead.

25
MINUTES

DUCK, RASPBERRY
& CORIANDER
SALAD

RECIPE
ON PAGE 45

42 AWW FOOD • ISSUE THIRTY FIVE