Hibiscus confit of duck with hibiscus coconut sauce and hibiscus chutney
– Cathedral Cellar Chardonnay
Serving Confit of Duck with Chardonnay is a match made in heaven. The Hibiscus Coconut Sauce takes it to an extraordinary level, making it a dish fit for the gods! Prepared confit of duck is readily available in retail shops and is a breeze to serve to guests. The Hibiscus Chutney is also incredibly simple to make and can be prepared well in advance. These recipes draw inspiration from Argentinian chefs Gabriel Hernández and Martín Louzao, who have revolutionised the use of indigenous South American ingredients. Serve with a chilled Cathedral Cellar Chardonnay, or even a slightly chilled glass of Cathedral Cellar Pinotage for the perfect pairing.
Hibiscus confit of duck with hibiscus coconut sauce and hibiscus chutney
– Cathedral Cellar Chardonnay
Serving Confit of Duck with Chardonnay is a match made in heaven. The Hibiscus Coconut Sauce takes it to an extraordinary level, making it a dish fit for the gods! Prepared confit of duck is readily available in retail shops and is a breeze to serve to guests. The Hibiscus Chutney is also incredibly simple to make and can be prepared well in advance. These recipes draw inspiration from Argentinian chefs Gabriel Hernández and Martín Louzao, who have revolutionised the use of indigenous South American ingredients. Serve with a chilled Cathedral Cellar Chardonnay, or even a slightly chilled glass of Cathedral Cellar Pinotage for the perfect pairing.
Hibiscus confit of duck with hibiscus coconut sauce
Serving: Serves 4 guests
Preparation Time: 1 hour
Cooking Time: 20 minutes
Oven: 180 degrees Celsius
Easy to prepare
Hibiscus confit of duck with hibiscus coconut sauce
Serving: Serves 4 guests
Preparation Time: 1 hour
Cooking Time: 20 minutes
Oven: 180 degrees Celsius
Easy to prepare
INGREDIENTS :
- 30 ml of Willowcreek Basil-flavoured olive Oil
- 1 whole lemongrass stalk
- 1 cup red onion
- 2 tins of coconut cream
- 1 cup of hibiscus petals rehydrated in 2 cups of boiling water and strained
- Lemon juice and zest of one lemon
- Orange juice and zest of one orange
- Salt and pepper
- 4 Pre-prepared Confit of Duck Legs
METHOD:
- In a deep-frying pan or medium saucepan, heat the oil over medium-high heat. Add the lemongrass stem and onion, frying them until they release their aroma and begin to caramelize lightly.
- Incorporate coconut milk and water and bring to a boil for 2 minutes.
- Add the hibiscus flower, lemon and orange zest, and juice. Reduce the heat to medium-low and cook for 15 minutes. Turn off the heat and let the mixture rest and infuse.
- Remove the lemongrass stem and process in a blender, always starting on the lowest speed and gradually increasing until you have a smooth thick consistency. For a smoother texture, strain the mixture through a sieve. Season with salt and pepper to taste.
- Roast the duck legs in the oven for about 20 minutes, spoon the coconut cream sauce into bowls and serve with the duck leg emerged in the sauce and spoon the hibiscus preserve over the meat.
INGREDIENTS :
- 30 ml of Willowcreek Basil-flavoured olive Oil
- 1 whole lemongrass stalk
- 1 cup red onion
- 2 tins of coconut cream
- 1 cup of hibiscus petals rehydrated in 2 cups of boiling water and strained
- Lemon juice and zest of one lemon
- Orange juice and zest of one orange
- Salt and pepper
- 4 Pre-prepared Confit of Duck Legs
METHOD:
- In a deep-frying pan or medium saucepan, heat the oil over medium-high heat. Add the lemongrass stem and onion, frying them until they release their aroma and begin to caramelize lightly.
- Incorporate coconut milk and water and bring to a boil for 2 minutes.
- Add the hibiscus flower, lemon and orange zest, and juice. Reduce the heat to medium-low and cook for 15 minutes. Turn off the heat and let the mixture rest and infuse.
- Remove the lemongrass stem and process in a blender, always starting on the lowest speed and gradually increasing until you have a smooth thick consistency. For a smoother texture, strain the mixture through a sieve. Season with salt and pepper to taste.
- Roast the duck legs in the oven for about 20 minutes, spoon the coconut cream sauce into bowls and serve with the duck leg emerged in the sauce and spoon the hibiscus preserve over the meat.
Hibiscus Chutney
Serving: Serves 4 guests
Preparation Time: 35 minutes
Easy to prepare
Hibiscus Chutney
Serving: Serves 4 guests
Preparation Time: 35 minutes
Easy to prepare
INGREDIENTS :
- 2 cups hibiscus petals rehydrated in 2 cups of boiling water and strained
- 1/2 cup red onion chopped
- 1/2 cup chopped sweet red pepper
- 1 tbsp minced ginger
- 1 star anise
- 1/2 cup of white sugar
- 1/2 cup of Cathedral Cellar Chardonnay
- 1/2 cup of white vinegar
- 1/2 cup of water
- 1 tbsp of honey
- 1 tsp salt
METHOD:
- In a deep skillet or medium pot, combine all the ingredients except the hibiscus flower. Bring to a boil over high heat and cook for 4 minutes.
- Reduce the heat to medium-low and add the hibiscus flower to the pan.
- Stir the ingredients with a ladle and cook for 15 minutes, or until the vinegar has evaporated almost entirely and all the ingredients are well combined.
- Let it stand for 15 minutes or until it reaches room temperature, and store. It can last 2 months in the fridge inside a sealed container.
INGREDIENTS :
- 2 cups hibiscus petals rehydrated in 2 cups of boiling water and strained
- 1/2 cup red onion chopped
- 1/2 cup chopped sweet red pepper
- 1 tbsp minced ginger
- 1 star anise
- 1/2 cup of white sugar
- 1/2 cup of Cathedral Cellar Chardonnay
- 1/2 cup of white vinegar
- 1/2 cup of water
- 1 tbsp of honey
- 1 tsp salt
METHOD:
- In a deep skillet or medium pot, combine all the ingredients except the hibiscus flower. Bring to a boil over high heat and cook for 4 minutes.
- Reduce the heat to medium-low and add the hibiscus flower to the pan.
- Stir the ingredients with a ladle and cook for 15 minutes, or until the vinegar has evaporated almost entirely and all the ingredients are well combined.
- Let it stand for 15 minutes or until it reaches room temperature, and store. It can last 2 months in the fridge inside a sealed container.
Notes and tips
- These recipes can be prepared well in advance and assembled just before serving
- Serve the duck with a warm quinoa salad
- The duck can be successfully substituted with grilled salmon or seafood.
Notes and tips
- These recipes can be prepared well in advance and assembled just before serving
- Serve the duck with a warm quinoa salad
- The duck can be successfully substituted with grilled salmon or seafood.