Pantry hacks: Caramel – Food & Home Magazine

Ingredients

• 4 duck breasts
• a little olive oil
• 1 peeled and minced garlic clove
• 10ml (2 tsp) chopped fresh rosemary sprigs
• ½ tin (180g) caramel
• salt and freshly ground black pepper to taste
• 10ml (2 tsp) orange juice
• 2L tub of good-quality vanilla ice cream
• 15ml (1 tbsp) vanilla essence
• 1 tin (360g) caramel
• 1 large Camembert
• olive oil
• a handful fresh thyme sprigs
• sea salt flakes