RECIPES FROM VERGELEGEN

Vergelegen wine estate has a gorgeous recipe book, A Cape Table, filled with recipes from the estate’s renowned restaurants, Stables and Camphors, as well as its stylish and contemporary picnic fare. We bring you a taste…

FROM ‘STABLES’

Slow-roasted duck ravioli with mushroom sauce

SERVES 4

While it’s tempting to buy in, there’s nothing like the real deal and these roast duck-filled pasta parcels of heaven will win you over for certain. This dish will take a bit of time to prepare but the results are worth it.There are all sorts of gizmos you can use in pasta-making but we believe in keeping it simple. Hone your technique over time – your family and friends will love you for it.

SLOW-ROASTED DUCK FILLING

• 1 tbsp vegetable oil

• 4 duck legs

• 1 large onion, chopped

• 1 large carrot, chopped

• 2 celery sticks, chopped

• 1 sprig fresh rosemary

• 1 sprig fresh thyme

• 2 cloves garlic

• 2 star anise

• 1 tsp salt

• 1 tsp black pepper

• 3–4 tbsp chicken stock

PASTA DOUGH

• 500g bread flour

• 3 large eggs

• 2 tbsp olive oil

• 1 tsp salt

• 50ml water

DUCK BREAST

• 4 duck breasts

• salt and ground pepper

• 100g butter

• 2 sprigs fresh thyme, leaves picked and chopped

• 1 clove garlic, chopped

MUSHROOM SAUCE

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• salt and ground pepper

• 250g button mushrooms, sliced

• 250ml white wine

• 250ml pouring cream

RAVIOLI

• flour, for dusting

• pasta dough

• slow-roasted duck filling

• 1 egg white

FOR SERVING

3L water

fresh herbs, for garnish

FOR SLOW-ROASTED DUCK FILLING:

Preheat the oven to 160˚C.In a large saucepan, heat the oil and brown the duck legs until golden. Place the duck legs in a roasting pan. Add the onion, carrot, celery, rosemary, thyme,whole garlic, star anise, salt and pepper. Cover and roast for 2 hours. Remove from the oven, set the duck legs aside to cool and deglaze the roasting pan on the stovetop using a little hot water.Use your hands to debone and shred the duck meat.

Place it in a bowl, along with the deglazed pan juices. Add stock until the mixture is moist, but be careful to not add too much liquid. Set aside until ready to use for filling the ravioli.

FOR PASTA DOUGH:

In a bowl or stand-up mixer, mix together the flour, eggs, olive oil and salt. Slowly add water until a dough forms that has a silky smooth consistency. Remove and knead on a lightly floured surface for 10–15 minutes until smooth. Place in a bowl, cover with clingwrap and leave to rest for about an hour.

FOR DUCK BREAST:

Using a sharp knife, score the skin of the duck breasts with cuts about 10mm apart. Season to taste. Place the duck breasts, skin-side down, in a cold frying pan. Raise the temperature to a medium heat and crisp for approximately 10 minutes, until golden brown. Turn them over and add the butter, thyme and garlic. As it cooks, baste the duck breasts with the melted butter and herb mix for 10 minutes. Remove from the heat and leave the duck breasts to rest in the pan. Once rested, finely slice in preparation for serving.

STAND A CHANCE TO WIN

We have a copy to give away of A Cape Table, courtesy of Vergelegen and Quivertreepublications. To stand a chance to win, send an email to info@silverdigest.co.za with ‘A Cape Table’ in the subject line, your name and contact details by 31 August 2021.