eCook Meal
Waterford’s Duck & Cherry Sauce
with roasted beetroot & Danish-style feta
This week, Waterford brings us a Chef’s classic. Roasted beetroot & red onions are combined with a free-range confit duck leg to create a satisfying medley. A red wine, cherry & rosemary reduction adds pure indulgence, while a simple toasted walnut & creamy feta salad is the final flourish in this scrumptious feast.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Beetroot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
DUCK
When the roast reaches the halfway mark, place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 10-15 minutes.
WALNUTS
Place the chopped walnuts in a small saucepan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Set aside.
CHERRY SAUCE
Return the saucepan to medium heat. Add the Cherries, ¾ of the wine sauce, 5ml of sweetener, and the chopped rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Simmer until slightly reduced, 4-5 minutes. Remove from the heat and stir through a knob of butter. Set aside and cover.
Feta SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained Feta and toss until combined.
DELISH DISH
Plate up the roasted Beetroot & onion wedges. Side with the duck confit doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
DUCK
When the roast reaches the halfway mark, place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 10-15 minutes.
WALNUTS
Place the chopped walnuts in a small saucepan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Set aside.
CHERRY SAUCE
Return the saucepan to medium heat. Add the Cherries, ¾ of the wine sauce, 10ml of sweetener, and the chopped rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Simmer until slightly reduced, 5-6 minutes. Remove from the heat and stir through a knob of butter. Set aside and cover.
Feta SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained Feta and toss until combined.
DELISH DISH
Plate up the roasted Beetroot & onion wedges. Side with the duck confit doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
DUCK
When the roast reaches the halfway mark, place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 10-15 minutes.
WALNUTS
Place the chopped walnuts in a saucepan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Set aside.
CHERRY SAUCE
Return the saucepan to medium heat. Add the Cherries, ¾ of the wine sauce, 15ml of sweetener, and the chopped rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Simmer until slightly reduced, 6-7 minutes. Remove from the heat and stir through a knob of butter. Set aside and cover.
Feta SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained Feta and toss until combined.
DELISH DISH
Plate up the roasted Beetroot & onion wedges. Side with the duck confit doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
ROAST
Preheat the oven to 200°C. Spread the Beetroot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
DUCK
When the roast reaches the halfway mark, place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 10-15 minutes.
WALNUTS
Place the chopped walnuts in a saucepan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Set aside.
CHERRY SAUCE
Return the saucepan to medium heat. Add the Cherries, ¾ of the wine sauce, 20ml of sweetener, and the chopped rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Simmer until slightly reduced, 6-7 minutes. Remove from the heat and stir through a knob of butter. Set aside and cover.
Feta SALAD
In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained Feta and toss until combined.
DELISH DISH
Plate up the roasted Beetroot & onion wedges. Side with the duck confit doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R299.40
for 4 servings · R74.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Free-range Confit Duck Legs needs 4Free Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g R208.24 · whole pack (size can't be divided)R208.24
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Walnuts needs 40 gRaw Walnuts 100 g 100 g at R66.99 · 40% of packR26.80
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Cherries needs 200 gWhole Unpeeled Cherry Tomatoes 400 g 400 g at R37.99 · 50% of packR19.00
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Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
Not in the Woolies basket — source these elsewhere:
- Wine Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Waterford’s Duck & Cherry Sauce?
The preparation time for Waterford’s Duck & Cherry Sauce with roasted beetroot & Danish-style feta is between 25 and 40 minutes.
What is the total time required to make Waterford’s Duck & Cherry Sauce with roasted beetroot & Danish-style feta?
The total time required to make Waterford’s Duck & Cherry Sauce with roasted beetroot & Danish-style feta is between 40 and 55 minutes.
How many servings does Waterford’s Duck & Cherry Sauce provide?
4 servings
What are the main ingredients in Waterford’s Duck & Cherry Sauce?
Beetroot, Cherries, Feta, Free-Range Confit Duck Leg, Green Leaves, Red Onion, Rosemary, Walnut, Wine Sauce
What is the nutritional information of Waterford’s Duck & Cherry Sauce?
Calories: 979, Carbs: 37 grams, Fat: grams, Protein: 29 grams, Sugar: 22.5 grams, Salt: 5517 grams
How do I prepare Waterford’s Duck & Cherry Sauce?
CHERRY SAUCE: Return the saucepan to medium heat. Add the cherries, ¾ of the wine sauce, 10ml of sweetener, and the chopped rosemary (to taste). Using a fork, lightly crush the cherries to break their skins. Simmer until slightly reduced, 5-6 minutes. Remove from the heat and stir through a knob of butter. Set aside and cover. WALNUTS: Place the chopped walnuts in a small saucepan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Set aside. FETA SALAD: In a salad bowl, combine the remaining wine sauce, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed green leaves and the toasted walnuts. Crumble in the drained feta and toss until combined. DUCK: When the roast reaches the halfway mark, place the duck in a roasting dish, along with all the fat from the packaging. Roast in the hot oven until warmed through, 10-15 minutes. ROAST: Preheat the oven to 200°C. Spread the beetroot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). DELISH DISH: Plate up the roasted beetroot & onion wedges. Side with the duck confit doused in the cherry sauce. Serve with the feta salad and dig in, Chef!
What should be prepared from my kitchen to make Waterford’s Duck & Cherry Sauce?
Beetroot, Cherries, Feta, Free-Range Confit Duck Leg, Green Leaves, Red Onion, Rosemary, Walnut, Wine Sauce
How many calories does Waterford’s Duck & Cherry Sauce have?
979 calories
How much fat content does Waterford’s Duck & Cherry Sauce have?
grams