Latest News

French 75 Recipe


The story goes that British soldiers stationed in France during the First World War wanted to add some kick to […]

Alabama Slammer Recipe


In the 1988 movie, Cocktail, Tom Cruise plays the role of a bartender and the self-proclaimed Last Barman Poet. The Alabama […]

Mississippi Punch Recipe


The Mississippi Punch was made famous in the all-time classic movie, Breakfast at Tiffany’s. Packing quite a punch, it was Holly […]

#CheninOccasion Dinner Date


Just at the thought of a dinner date, one gets butterflies in the tummy! A romantic dinner can be a first date, […]

#CheninOccasions Picnic time!


Summer and picnic goes hand in hand. Whether you enjoy the real deal with checkered blankets and baskets or a […]

#CheninOccasion – Cake, Club and Chenin Blanc


Book Clubs are such clever inventions! Not only do they force us to take some time for ourselves, they also […]

#CheninOccasion – Summer Sunset


Sunset is a special time of day whether you enjoy it from a rooftop with city sounds in the background, […]

Chenin Blanc for all Occasions


Choosing a wine can be challenging when you are planning a menu or even when just ordering from a menu. But, […]

2018 Michelangelo International Wine & Spirits Awards!


The 2018 Leopard’s Leap Classic Chenin Blanc has been awarded with the Chenin Blanc Trophy in the 2018 Michelangelo International […]

Traditional Tipsy Tarts


Few things are as delightful and delicious as a traditional tipsy tart. Served with coffee at a sensible hour or […]

Page 1 of 4212345...102030...Last »
News

#FestiveFood Impress with Confit of Duck with Roasted Plums



As soon as one uses the original French culinary term, expectations are high. The kitchen expects a certain degree of difficulty in the preparation and dinner guests expect a certain technique and taste associated with the terminology.

But, often the difficulty is more in the pronunciation than the execution! As is the case with confit. Confit comes from the French word confire, which means to preserve and indicates slow and extended cooking as a method of preservation. (Read more) A speciality of southwestern France, in cooking, confit indicates that something has been slowly cooked in oil or syrup at a low temperature. Salt curing of meat takes place before the confit and the results is the most tender and melt-in-the-mouth meat.

Why not add ‘confit’ to your Festive menu this year. You can do most of it beforehand, with only the grilling at the end and it will be very difficult to not impress your guests! If you have any doubt, serve with the 2015 Culinaria Pinot Noir – it is a match made in heaven!

Recipe for Confit of Duck with Roasted Plums

 

Serves 4

Ingredients

1 cup rock-salt

4 duck leg and thigh quarters

700 ml duck fat

2 star anise

4 sprigs thyme

1 tsp peppercorns

Baking-paper to cover

3 plums, stoned and halved

2 tbsp brown sugar

6 tsp butter

1 tsp ground cinnamon

Method

Place the duck quarters on a tray and sprinkle the rock-salt over and under. Leave to cure overnight.

Melt the duck fat in a wide-base sauce-pot. Remove the duck quarters from the salt and lightly rinse them.

Place the duck quarters, star anise, thyme and black peppercorns in the melted duck fat and bring to confit temperature. Note that confit takes place at a low temperature (93°C) and should not fry in the fat. The pot should be bubbling gently.

Cut the baking-paper into a round disc to cover the surface of the pot. Place it on top of the duck confit and cook very gently until the duck is tender (approximately  2 – 3 hours).

Remove from the stove and leave to cool.

Once ready for serving, pre-heat the oven at the grill setting.

Place the duck quarters on a roasting tray, skin side up. Prepare the plums by placing a knob of butter on each half, sprinkle the sugar and cinnamon over the plums and place them next to the duck on the tray.

Place the tray in the centre of the oven and grill until the duck skin is crisp and the plums are caramelised.

Serve with a rich duck jus and 2015 Culinaria Pinot Noir.

 

 

Upcoming Events

17 November 2018
  • South African Table
South African Table
12:00
21 November 2018
  • South African Table
South African Table
12:00
23 November 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
24 November 2018
  • South African Table
South African Table
12:00
28 November 2018
  • South African Table
South African Table
12:00
29 November 2018
  • South African Table
South African Table
12:00
30 November 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
1 December 2018
  • South African Table
South African Table
12:00

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 2018 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

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