Recipe: Hibiscus confit of duck with hibiscus coconut sauce and hibiscus chutney

Cathedral Cellar ambassador chef, Mynhardt Joubert, inspired by Argentinian chefs Gabriel Hernández and Martín Louzao, has crafted a delectable dish: hibiscus confit of duck with hibiscus coconut sauce and hibiscus chutney. Mynhardt’s recipe incorporates hibiscus petals and is perfectly paired with a glass of Cathedral Cellar Chardonnay, Cathedral Cellar Pinotage or Cathedral Cellar Triptych – the red wines can even be served slightly chilled on those warmer spring days.

The Cathedral Cellar Chardonnay is a well-balanced, oaked wine with delightful orange blossom aromas that come through beautifully on the palate. It evokes the essence of duck à l’orange and pairs seamlessly with the rich Hibiscus Confit of Duck, providing a delicious contrast to the dish’s savoury flavours.

The Cathedral Cellar Pinotage is an elegant and modern-styled wine that showcases true varietal characteristics, with an abundance of blackcurrant, black cherries, plums, and hints of fruitcake and marzipan on the nose. Its intense concentration on the palate, combined with silky-smooth tannins, creates a seamless finish that pairs beautifully with the tartness of the hibiscus chutney, balancing the richness of the dish.

The Cathedral Cellar Triptych is a sophisticated red blend with aromas of red fruit contrasted by mint and eucalyptus. On the palate, it reveals intense dark fruits like blackcurrant and plum, supported by a bold tannin structure and lingering oak flavours of mocha and spice. This wine is a wonderful companion to the rich texture of the duck and the exotic taste of the hibiscus coconut sauce.

Recipe: Hibiscus confit of duck with hibiscus coconut sauce and hibiscus chutney

Serves: 4

Prep time: 1 hour

Cooking time: 20 minutes

Oven: 180 degrees Celsius

Ingredients

For the duck

• 30 ml Willow Creek basil-flavoured olive oil
• 1 whole lemongrass stalk
• 1 cup red onion
• 2 tins coconut cream
• 1 cup hibiscus petals rehydrated in 2 cups of boiling water and strained
• Lemon juice and zest of one lemon
• Orange juice and zest of one orange
• Salt and pepper
• 4 pre-prepared confit duck legs

For the hibiscus chutney

• 2 cups hibiscus petals rehydrated in 2 cups of boiling water and strained
• 1/2 cup red onion chopped
• 1/2 cup chopped sweet red pepper
• 1 Tbsp minced ginger
• 1 star anise
• 1/2 cup white sugar
• 1/2 cup Cathedral Cellar Chardonnay
• 1/2 cup white vinegar
• 1/2 cup water
• 1 Tbsp of honey
• 1 tsp salt

Method

For the duck

1. In a deep frying pan or medium saucepan, heat the oil over medium-high heat. Add the lemongrass stem and onion, frying until they release their aroma and begin to caramelise lightly.
2. Incorporate coconut milk and water and bring to a boil for 2 minutes.
3. Add the hibiscus flower, lemon and orange zest, and juice. Reduce the heat to medium-low and cook for 15 minutes. Turn off the heat and let the mixture rest and infuse.
4. Remove the lemongrass stem and process in a blender, always starting on the lowest speed and gradually increasing until you have a smooth thick consistency. For a smoother texture, strain the mixture through a sieve. Season with salt and pepper to taste.
5. Roast the duck legs in the oven for about 20 minutes, spoon the coconut cream sauce into bowls and serve with the duck leg submerged in the sauce and spoon the hibiscus preserve over the meat.

For the hibiscus chutney

1. In a deep skillet or medium pot, combine all the ingredients except the hibiscus flower. Bring to a boil over high heat and cook for 4 minutes.
2. Reduce the heat to medium-low and add the hibiscus flower to the pan.
3. Stir the ingredients with a ladle and cook for 15 minutes, or until the vinegar has evaporated almost entirely and all the ingredients are well combined.
4. Let it stand for 15 minutes or until it reaches room temperature, and store. It can last 2 months in the fridge inside a sealed container.

Notes and tips

• These recipes can be prepared well in advance and assembled just before serving
• Serve the duck with a warm quinoa salad
• The duck can be successfully substituted with grilled salmon or seafood