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South Africa

  • Gauteng (Johannesburg & Surrounds)
  • KwaZulu-Natal (Durban)
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  • Eastern Cape
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  • North West
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Preshanthan Pillay

Tasting Menu At Tsogo Sun Tasting Table

Preshanthan Pillay - Back ‘O The Moon at Gold Reef City

MAIN: Duck Calvados – roasted duck, served on a layer of Calvados Glaze

Ingredients:

  • 2 medium to large breast duck breast
  • 4 duck leg quarters
  • 1 large red apples
  • 100ml cream
  • 100g butter
  • 60g brown sugar
  • 1 teaspoon Maldon salt
  • 1 teaspoon crushed black pepper
  • 60g cherry tomato
  • 60g baby butternut
  • 40g baby corn
  • 40g baby carrots
  • 60g baby gems
  • 40g snow pea
  • 2 medium potatoes

Method:

  1. Trim duck leg pieces of excess fat and scrape bone clean.
  2. Season, place in oven pan with butter and duck fat, cover with foil and place in oven at 120 degrees C for 3 to 4 hours.
  3. Peel potato and slice into three lengthwise, use round cookie cutter to cut out shapes, place in oven tray with stock and roast until soft.
  4. Trim and clean baby vegetables, slice to desired sized.
  5. Core red apple and slice, cover with brown sugar and set aside.
  6. Cut breast in half, season and place in hot steel pan, sear till crisp on fat side.
  7. Place cooked duck leg on baking tray, thinly slice duck breast and place on tray as well, season brush with melted butter.
  8. Heat potato fondant in pan and check seasoning. Sauté baby vegetables in hot pan season to taste.
  9. Place sliced apple in pan and allow sugar to caramelise on both sides, (add Calvados & flambé - optional) add butter and cream allow to reduce.
  10. Place duck under salamander and allow to skin to crisp up.
  11. Spoon apple Calvados glaze onto plate. Place two quenelles of mashed potato onto glaze and top with duck breast.