“Jonita

#TsogoSun #OnAPlate: Beverly Hills

Tsogo Sun
Tsogo Sun

From memories of kitchens at home to restaurant venues across the country, food is one of our favourite obsessions.

The Midlands Duck Breast by Tony Kocke of The Sugar Club at the Beverly Hills – former owner of a Michelin-star restaurant in the UK is good as it looks here!

This is the seventh article in a IndianSpice series @TsogoSun #OnAPlate, on the diversity and vibrancy of food from the chefs of Tsogo Sun’s hotels and venues!

Here’s the recipe!

Cinnamon infused red cabbage dumpling, parsnip mousse, Morello cherry compote natural duck jus

  • 9 no Duck breast
  • 40ml Olive oil
  • 20g Salt
  • 20g Pepper
  • 1kg Red cabbage
  • 200g Onion
  • 10g Cinnamon
  • 40ml Apple vinegar
  • 200g Panko bread crumbs
  • 20g Butter

Red cabbage dumpling

Slice the red cabbage and onion very finely and sauté in a heavy bottom pot with duck fat for 2 hours. After 2 hour you add the cinnamon, apple vinegar and finely diced green apple. Cook for 30 minutes more and refrigerate overnight. Next day take the red cabbage mix and shape into small balls then place into the freezer for 1 hour. When solid take the cabbage balls and crumb with flour, egg and Panko bread crumbs. Deep fry to order till golden brown.

Parsnip Mousse

  • Parsnip
  • Salt
  • Pepper
  • Cream
  • Olive oil

Peel the parsnip and cut into 2cm large dice, place the parsnips into boiling salt water and cook till they softy. Remove the parsnip from the water and let them steam dry for 4 minutes than add the olive oil and cream season to taste and blend till smooth. 

Morello Cherry compote

  • Morello cherry’s
  • Cornstarch
  • Port wine

Heat the port with the juice of the Morello cherry in a pan than thicken with corn starch and add the cherry’s to warm up.

Cooking of the duck breast

Take the duck breast place it into cold pan and bring to heat slowly to render out the fat of the breast. Fry the breast for 5 minutes or till medium. Then let the breast rest for 5 minutes before slicing.

“Jonita

About Naufal Khan

Publisher & editor of Indian Spice.

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