Chef Jerry Kennedy of our popular restaurant, The Manor, suggests savouring the Nederburg Pinotage 2019 with spiced duck spring rolls, one of the most favoured dishes featured on our eatery’s new winter menu.
- Duck stock
- 1 kg duck leg quarters
- 50 ml oil
- 1 kg carrots, roughly chopped
- 500 g celery, roughly chopped
- 500 g white onions, roughly chopped
- 2 cloves garlic
- 2 tbsp brandy
- 250 ml white wine (such as Nederburg Sauvignon Blanc)
- 500ml water
- Duck mixture and spring rolls
- 2 red onions, diced
- 1 tsp ground ginger
- 1 tsp ground white pepper
- Salt & black pepper to taste
- 1 tsp ground nutmeg
- Chopped thyme
- 150ml duck liquid stock (strained from your pot)
- Spring roll pastry sheets
- 125g butter
- Eggs for egg wash to “glue” your pastry when rolling your spring rolls
In a large pot on the stove, heat the oil and add the carrots, celery, white onions and garlic. Fry until browned, then add the brandy and flambé. Add the duck and sear for 15 to 20 minutes. Add the white wine and cook at a high heat for 5 minutes to reduce the wine and let the alcohol evaporate. Add the water and then let the mixture slow-boil or braise in the oven until the duck is well cooked and tender – approximately 2 hours. Remove the duck pieces from the mixture in the pot and shred the duck by pulling it into fine strings and removing all meat from the bones. Set aside. Strain the remaining liquid (the duck stock) and set aside.
Dice the red onions and garlic and chop a handful of thyme. Add butter and 30 ml cooking oil to a large frying pan, then add the diced red onions and fry until translucent. Add the garlic and thyme and let it cook through with the onions. Now add the shredded duck meat and 100 ml of the liquid duck stock and let it simmer for around 15 to 20 minutes. Remove from the stove and let it cool down.
Place the spring roll pastry sheet on a flat work surface and cut it in half to make 2 spring rolls. Place a suitable portion of duck mixture in the middle of each halved pastry sheet, and then fold the pastry in while rolling each. Then egg wash it all around and fry it in oil for 2 to 3 minutes until the pastry is cooked, golden in colour, and crisp all round.
Serve the duck spring rolls with Hoisin sweet dipping sauce, and a glass of Pinotage 2019.