Remains of the day
“ You might even consider giving the sit-down lunch a miss and making these sarms instead, for a radically different Christmas ”
CONFIT DUCK “BANH MI” WITH CLEMENGOLD SYRUP
“Okay, so this is not really a banh mi, but I did take my inspiration from the famous Vietnamese street snack. This festive version uses a Woolies product that’s very dear to me – confit duck (so you don’t even have to rely on leftovers). The crazy-easy ClemenGold syrup becomes jammy and can be spread on toast or enjoyed with scones and cream later. Put a bottle of Steenberg Pinot Noir Brut MCC on ice for this one.”
Serves 4 EASY Preparation: 25 minutes Cooking: 35 minutes
Woolworths confit duck 1 kg
Woolworths ClemenGold 1 cup 30 g, cut into matchsticks 100 g 6 3 1, sliced lengthways, halved and toasted
