Daily Maverick published a food column detailing a solo dinner prepared by contributor Tony Jackman. The meal centred on two duck breasts, which Jackman purchased at Woolworths after his partner, referred to as The Foodie’s Wife, was unwell. He noted that he was the only person in his immediate vicinity who regularly ate duck, making the purchase a personal treat. The column explains that the dish was accompanied by baby root vegetables, specifically beetroot and various coloured carrots, chosen to offset the richness of the meat without adding significant starch.

The preparation involved scoring the skin of the duck breasts and rendering the fat slowly in a cold pan to ensure the skin became golden and crisp. Jackman cooked the flesh side for three to four minutes until the meat was medium rare. He used the residue left in the pan as the base for a sauce, adding cherry-berry juice, fresh blueberries, and thyme sprigs. To balance the sweetness of the fruit juice and a small amount of sugar-free ginger beer that he had accidentally included, he incorporated a chicken stock sachet into the mixture. The sauce was simmered until it reached a pourable consistency.

The accompanying vegetables were blanched and then simmered in the rendered duck fat. Jackman described the process as a method for building recipes through attention to available ingredients. He stated that the ginger beer was added because he was thirsty and decided to use the remaining 50ml in the sauce. The final plate featured sliced duck breasts, root vegetables, and a generous amount of the fruity sauce garnished with thyme. The column concludes with a full recipe listing the specific quantities for the duck, juice, stock, and ginger beer, along with step-by-step cooking instructions for the reader to replicate the meal.