Try this delicious recipe of the day: Duck confit with apple chutney
Slow cooked duck confit with crisp skin, served with a sweet and tangy apple, cranberry and sage chutney. An easy step by step recipe.
Tau Game Lodge in Madikwe offers a delightful twist on the traditional French dish, duck confit, by pairing it with an apple chutney. To prepare the duck confit, start by thoroughly drying the duck legs and rubbing them with minced garlic, fresh thyme leaves, salt, and black pepper. Allow the seasoned duck legs to rest in the refrigerator for a minimum of 12 hours, or overnight.
For the apple chutney, peel, core, and chop two large apples. Combine them with a quarter cup of chopped cranberries, a tablespoon of chopped sage, a tablespoon of butter, and a quarter cup of brown sugar. In a saucepan, melt the butter over medium heat, then add the star anise, sage, and chopped fruits. Cook them until they soften, approximately five minutes.
Add the brown sugar, apple cider vinegar (or water), and a pinch of cinnamon if desired, and a pinch of salt. Continue to cook until the apples are tender and the sauce has thickened, which should take around ten to fifteen minutes.
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