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.
1 Whole duck (take out the breasts) – Grab the best duck you can find (fresh or frozen)
500ml Chicken stock
*Let it cool and debone
Cook until soft (approx. 3 hours)
Cook the stock till thick
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
Place the duck skins in-between two oiled pans and place in the oven until crispy
Cook the fennel in the vegetable stock until soften.
Cut the fennel unto pieces.
Cook fresh cherries until their soft.
Ground the cooked cherries
Mix chicken stock, salt and pepper with the cherries
Fry the asparagus in butter
Dried onion (cut in thin slices and place in the oven)
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.
5 Single green Onions
100ml White Balsamic
100ml Olive Oil
20ml Lemon Juice
Salt & Pepper to taste
3 teaspoons fresh mixed herbs
Be creative in the plating, splash the cherry and place every element on the plate, use the photograph as reference.
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.
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.
“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.
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
Green peach tree leaves
White Balsamic vinegar
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.
Raspberry yoghurt sauce
Cucumber herb salad with basil vinaigrette
De Oude Kraal greetings.