31 Jul Hibiscus Confit of Duck with Hibiscus Coconut Sauce and Hibiscus Chutney
Posted at 01:47h
in Uncategorised
Serving Confit of Duck with Chardonnay is a match made in heaven. The Hibiscus Coconut Sauce
just elevates it to a higher level as dish fit for the gods! Prepared confit of Duck is easily
available in retail shops and a dream to prepare for guests. The Hibiscus Chutney is also dead
easy to prepare and can be made well in advance. Inspiration for these recipes come from two
Argentinian Chefs - Chef Gabriel Hernández and Chef Martín Louzao who have revolutionised the
use of indigenous South American ingredients. chilled Cathedral Cellar Chardonnay.
| Servings | Prep Time |
| 4 People | 1 Hour |
| Cook Time |
| 20 minutes |
|
|
|
|
Serving Confit of Duck with Chardonnay is a match made in heaven. The Hibiscus Coconut Sauce
just elevates it to a higher level as dish fit for the gods! Prepared confit of Duck is easily
available in retail shops and a dream to prepare for guests. The Hibiscus Chutney is also dead
easy to prepare and can be made well in advance. Inspiration for these recipes come from two
Argentinian Chefs - Chef Gabriel Hernández and Chef Martín Louzao who have revolutionised the
use of indigenous South American ingredients. chilled Cathedral Cellar Chardonnay.
|
Ingredients
Duck
- 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 Prepared Confit of Duck Legs
Hibiscus Chutney
- 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 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 of salt
Instructions
Duck
- Oven: 180 degrees celsius
- In a deep frying pan or medium saucepan, place the oil and fry the lemongrass stem and onion at medium-high temperature until they release their aroma and slightly caramelise.
- Incorporate coconut milk and water, and bring to a boil for 2 minutes.
- Add the hibiscus flower, lemon and orange peel and juice reduce heat to medium-low and cook for 15 minutes and turn off the heat to let it 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. You can pass it through a sieve to soften it even more and season with salt and pepper
- 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
- In a deep skillet or medium pot, place all the ingredients except the hibiscus flower. Bring to a boil over high heat and boil for 4 minutes.
- Bring the pan to medium-low temperature and add the hibiscus flower.
- Stir the ingredients with a ladle and cook for 15 minutes or until the vinegar evaporates almost completely, and all the ingredients have been incorporated
- Let it stand for 15 minutes or until it reaches room temperature, and save. 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