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The Caveau book is now available! With 240 pages packed with beautiful colour photographs as well as over 30 signature Caveau recipes, divided into chapters based on the elements that make up the restaurant (Passion, Relationships, Conflict, Celebration, etc), this book is for anyone with an appreciation for the lifestyle of great food, fine wines and good times... also known as the Caveau lifestyle.
The book is available from the restaurants, or to order please call Daniela on 021 424 8154 or info@caveau.co.za.
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| This month's wine is Sterhuis Blanc de Blancs 2008 |
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wine reviews |
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Duck Confit |
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A French classic that makes a great winter dish when it's cold outside. If you can't get hold of duck, you're welcome to call us and we'll order some for you. This is a variation of the recipe, the original is featured in our Caveau book, available from the restaurants.
Ingredients (serves 4)
Marinade:
4 large duck hindquarters
80g rock salt
50g granulated white sugar
zest of half a lemon
zest of half an orange
Confit:
500ml reduced duck fat
1 piece star aniseed
1 bay leaf
5 juniper berries
6 black peppercorns
skin of half an orange
skin of half a lemon
Preparation
Mix the salt, sugar and citrus zests in a bowl. Rub this salt mix into the duck legs and place onto a perforated tray, with another tray beneath it to collect the moisture released from the meat. Leave for at least 24 hours.
Remove all the salt and sugar from the duck with a dry cloth. Heat duck fat in a heavy based pot over low heat. Add duck and remaining confit ingredients to the warm duck fat. Allow to stand for 30 minutes. Transfer duck fat and other ingredients into a deep baking tray. Make sure that the duck is completely covered with the fat. Cover tray with foil and bake at 100'C for 4.5 hours. When done, allow to cool in the fat. If you can leave it for another 24 hours that would improve the flavour.
To serve remove from fat, place on a baking tray and roast in the oven at 180'C for 10 minutes. Serve with mashed potatoes and sauteed wild mushrooms.
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