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Duck with Mango, Fennel-mash and Cherry Sauce – Fine Dining Bloemfontein

 

 

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Want to try your hand at fine dining?

This is the perfect recipe to impress your friends and family over the holiday season.

Marie, De Oude Kraal owner and local Bloemfontein food expert and chef gives this recipe away for you to try your hand at easy find dining, the cherry, mango,fennel and duck compliments each other perfectly and the end result will blow you mind away.

The beauty of this recipe is, that Marie leaves you with a bit of imaginational while making it, if you want to add a little bit of this or that, its perfect, it makes the recipe true to you.

 

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The Recipe – Duck with Mango, Fennel-mash and Cherry Sauce

 

DUCK

1 Whole duck (take out the breasts) – Grab the best duck you can find (fresh or frozen)

1 Celery

4 Carrots

500ml Chicken stock

*Let it cool and debone

Method

Cook until soft (approx. 3 hours)

Cook the stock till thick

1 onion

2 tlps Fresh Ginger

250ml Mango Juice

50ml Soya sauce

200ml Duck stock

Fry the onion and green onion with spices and herbs, fresh ginger in soya sauce

Mix pulled deboned duck and flavour with salt and pepper

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DUCK’S SKIN

Place the duck skins in-between two oiled pans and place in the oven until crispy

FENNELMASH

  • Fennel
  • Vegetable shock
  • Butter

Cook the fennel in the vegetable stock until soften.

Cut the fennel unto pieces.

 

CHERRY SAUCE

Cook fresh cherries until their soft.

Ground the cooked cherries

Mix chicken stock, salt and pepper with the cherries

 

ASPARAGUS

Fry the asparagus in butter

Dried onion (cut in thin slices and place in the oven)

 

DUCK BREASTS

Cut the skin into square pieces

Fry the breasts in fat. *NB The duck should still be pink on the inside

Let the duck rest for 5min and cut them into thin slices.

* Serve on top of the deboned duck.

Use the the cherries to garnish.

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MANGO SALSA

1 Mango

¼ Onion

5 Single green Onions

100ml White Balsamic

100ml Olive Oil

20ml Lemon Juice

Salt & Pepper to taste

3 teaspoons fresh mixed herbs

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Be creative in the plating, splash the cherry and place every element on the plate, use the photograph as reference.

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While staying over at De Oude Kraal in our luxury accommodation, be sure to book for a fine dining experience, one of the best in Bloemfontein, the Free State and South Africa.

 

Happy Holidays from De Oude Kraal Country Estate and Spa Team.

 

 

 

Marie’s Peach Smoked Salmon Recipe | De Oude Kraal

Peach smoked Salmon with herb crust

Served with cucumber salad, parmesan chip, peach sauce and raspberry yoghurt sauce.

A delicious, fresh summer recipe for the long sunny South African summers from one of the best chefs in the Free State, Marie Lombard (Owner of De Oude Kraal)

she was featured in the Great South African cookbook, alongside 67 of South Africa’s finest cooks, chefs, bakers, farmers, foragers and local food heroes.

 

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“Food is a passion within me and I become inspired when working with good products.” – Marie Lombard

It nourishes my soul being in the Free State where I have access to wonderful ingredients that arrive in the De Oude Kraal kitchen from different sources.

You have the chance to test your hand at these golden recipes from Marie, at De Oude Kraal, Marie brings  the best flavor to Bloemfontein and the Free State.

She specializes in gourmet 5 course dinners with a Free State twist, it is a must for anyone staying over in Bloemfontein or visiting the farm.

 

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Ingredients:

Fresh salmon portion with Himalayan pink salt

½ cup Fresh peach juice

½ cup of strong rooibos tea

Herb Crust: Toasted pine nuts, salt, black pepper, fish sauce, lemon juice, pinch of fresh ginger,

Chopped fresh herbs: Basil, Coriander, Parsley

Butter

Parmesan cheese

Green peach tree leaves

Peaches

Raspberries

Plain yoghurt

Cucumber

Olive oil

White Balsamic vinegar

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Method:

Marinate salmon in rooibos tea and peach juice mixed for 1-2 hours in fridge.

Grate parmesan, place in lines on baking sheet and bake in the oven till crisp. Let cool.

Remove salmon from marinade.

Prepare smoker with peach leaves and lightly smoke salmon for 30 minutes.

Remove from smoker and cover with prepared herb crust.

Bake for 10 minutes and serve immediately.

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Serve with:

Peach sauce

Raspberry yoghurt sauce

Cucumber herb salad with basil vinaigrette

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De Oude Kraal greetings.

Marie Lombard

Chef/owner

Contact Us

  • GPS Coordinates: S29°23’00,0”, E26°04’53,0”29.383512S, 26.081629E
  • Email:info@deoudekraal.com
  • Office Phone:+27 51 5640 733 or
    +27 51 5640 636
  • CellPhone:27 82 413 1798

Bank Details

  • Bank:Nedbank
  • Branch:Bloemfontein
  • Branch Code:166234
  • Account No:1662054254
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