Latest News

Natura Norina


Ingredients 60 ml peach nectar 30 ml simple syrup 30 ml sparkling water 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

PAM (Pomegranate and Apple Mocktail)


Ingredients 15 ml lemon-juice 15 ml apple-juice 15 ml grenadine 30 ml cranberry-juice 90 ml Leopard’s Leap Natura De-Alcoholised Classic […]

Watermelon Cooler 


Serves 8 Ingredients 1,4 kg seedless watermelon cubes 1 cup Leopard’s Leap Natura De-Alcoholised Classic Red juice of 1 lime […]

Plum Blossom High Ball Wine Cocktail


Plum Blossom High Ball Wine Cocktail Ingredients 60 ml Leopard’s Leap Classic Chardonnay Pinot Noir 30 ml sake 15 ml […]

Chicken Thigh and Spring Onion Yakitori


Chicken Thigh and Spring Onion Yakitori Ingredients For the chicken skewers 500 g boned chicken thighs 125 ml soy sauce […]

Gemsbok Loin Tataki


This weekend you should definitely try our Gemsbok Loin Tataki recipe combining a very South African ingredient with a very […]

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Tomato Jam Recipe


As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a […]

News

Canapé recipe: Duck croquettes



Treat your friends to these slow cooked duck croquettes with a yummy plum sauce and they might enter you for the next season of MasterChef!

Recipe: Duck croquettes with plum sauce

Makes 30 croquettes

For the slow cooked duck

Ingredients

1 whole duck

Salt and Pepper

1 Onion, quartered

3 cloves garlic, sliced

2 carrots, chopped

1 stalk celery

4 bay leaves

2 whole tomato chopped

2 plums, stoned and chopped

1 had full fresh cherries, whole- or frozen cherries. Pitted

1 cup Pinot noir

2 cup brown chicken stock

3 sprigs Thyme

Method

Pre heat your oven to 160°C

Season the duck with salt and pepper

Place the duck along with the rest of the ingredients inside a deep roasting tray.

Cover with foil and cook in the oven for 2-2 ½ hours. Check the duck every hour and a half to make sure there is enough moisture and whether it is soft. The meat should pull off the bone using a fork.

Remove the duck from the stock and leave to cool slightly. Strain the stock through a fine sieve and leave aside for later.

Pick the duck meat from the bones and flake to a fine thread. Chop the skins very fine and mix together with the meat.

Now that you have the picked meat and strained the stock, you can start with the croquette mixture.

For the croquettes

Ingredients

60g butter

1/2 onion, chopped fine

60g flour

500ml Duck stock

400g Picked duck

30ml red wine vinegar

100g grated mozzarella

50g dried cranberries

Salt

Pepper

Method 

Melt the butter in a sauce pan over moderate heat. Add the onion and sauté for 2 minutes until tender.

Add the flour and incorporate. Remove the pot from the heat and whisk in the stock, a little at a time to prevent lumps from forming.

Place the pot back onto the stove and cook until thick. Cook for 5 minutes at a high temperature, stirring constantly to prevent it from burning.

Add the duck, vinegar, cheese, and cranberries and mix well to incorporate.

Pour the mixture out from the pot and into a tray, place the tray I the fridge to cool the mixture down for roughly 1 hour.

Once the mixture has cooled down, it will firm up enough to roll into 20g balls.

Once you have rolled the entire mixture, coat the balls in flour then eggs and followed by bread crumbs.

If the balls become too soft, place them in the fridge again and give them a second coating of eggs and bread crumbs.

Place the balls into the deep fryer and fry until golden brown.

Serve on top of a plum puree.

For the plum puree

4 plums, removed from their stones and cut into large chunks

2tbsp cold butter

2tbsp brown sugar

60ml pinot noir Chardonnay

Salt

Place the plums in pot along with the butter, sugar, wine and salt.

Cover with a lid and cook over medium heat until the plums have cooked to a puree.

Place the plums in a food processor and bend to a smooth puree. Serve warm.

 

Upcoming Events

16 October 2019
  • South African Table
South African Table
13:00
17 October 2019
  • South African Table
South African Table
13:00
18 October 2019
  • South African Table
South African Table
13:00
19 October 2019
  • South African Table
South African Table
13:00
23 October 2019
  • South African Table
South African Table
13:00
24 October 2019
  • South African Table
South African Table
13:00
25 October 2019
  • South African Table
South African Table
13:00
26 October 2019
  • South African Table
South African Table
13:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]