floating menu

Red Indigo pairs Confit duck with Sijnn Syrah

Chef Benjamin Conradie and Sommelier Eben Bezuidenhoud from Red Indigo (Grootbos Private Nature Reserve) have paired Confit duck leg, beetroot trio, tempura fine beans, spiced Sijnn Syrah jus with the Sijnn Syrah 2012.  Find out why they think this is an ideal pairing, then try the recipe at home and let us know what you think!!

Grootbos Private Nature Reserve: Red Indigo Restaurant

Chef: Benjamin Conradie               Sommelier: Eben Bezuidenhoud

Chef Benjamin Conradie     Eben_Bezuidenhoud

Luxury in Harmony with Nature

Nestled between mountain and sea, the Grootbos Private Nature Reserve is a five-star eco-paradise showcasing the incredible Flora and Marine life of the Southern Tip of Africa. Home of the “Marine Big 5” – whales, sharks, dolphins, seals and penguins; and with unparalleled floral diversity, Grootbos offers you a one-of-a-kind luxury African experience.

Only 2 hours from Cape Town and 30 minutes from Hermanus on the way to the world-renowned Garden Route, Grootbos is perfectly situated between the classic attractions of the Cape and is most certainly a highlight on any itinerary.

The Magic of Milkwoods

The name Grootbos, an Afrikaans word meaning Big Forest, is derived from the presence of our ancient Milkwood Forests. Milkwood trees are known to grow over 1000 years old and their gnarled branches and mossy beards create an enchanting atmosphere of deep soothing tranquility and rejuvenation. It is amongst these ancient forests that Grootbos has artfully laid out its exquisite 5-star accommodation offerings, with breathtaking views across the fynbos plains towards the sparkling whale sanctuary of Walker Bay in the distance.

An Investment in People and the Environment

Grootbos is about more than just luxury accommodation and eco adventures. Your visit directly contributes to the conservation efforts of the Grootbos Foundation as well as the development of sustainable nature-based livelihoods amongst local communities.

It is this core philosophy of conservation linked with social development that has made Grootbos an award-winning world leader in responsible tourism.

Grootbos Panoramas   Forest03

Forest01   Forest02


Confit duck leg, beetroot trio, tempura fine beans, spiced Sijnn Syrah jus


Food03    Sijnn Syrah 2012


The first time Eben and I tasted the wine with the objective of pairing an original and innovative dish with it, the complex spice profile and slight sweetness on the palate immediately made me think of duck marinated in orange, cinnamon and star aniseed. The wine’s profile reminded me of Asian spices and the orange used in the marinade would bring together all the elements of this horizontal pairing.

The beetroot compliments the earthy tones that are so characteristic of Shiraz. I made three different beetroot elements (purée, pickle, and couscous) to illustrate how versatile this underrated root can be.

Tempura green beans also compliment the earthy tones of the wine and the tempura adds a crispy, crunchy element to the totality of the dish.

I made a slightly sweet gluhwein for the jus which was then reduced. The duck stock was then added to this reduction and again reduced down to give a delicately spiced, slightly sweet duck jus to bring balance to the dish.

 – Benjamin Conradie



Duck leg Marinade

1 Orange slice
50 g Brown sugar
50 g Salt
2 Cinnamon stick
2 Star aniseeds



Mix all the ingredients together and rub on the duck leg. Leave in the fridge for at least 2 days.


Recipe confit duck leg

1 duck leg ¼
Duck fat
1 tsp. chopped Rosemary



Pre heat oven to 140 c°
You will have to remove the thigh bone and trim the leg bone to confit the duck leg and to ensure that it stands on the plate.
Season the duck with the rosemary, salt and pepper
Place the duck leg on piece of foil with the duck fat and fold closed so that the meat makes a ball at the bottom and the bone sticking up (like a large lollipop). The whole leg must be covered with foil.
Place duck leg in preheated oven and cook for ± 2 half hours
After cooked take the foil of and set aside for plating


Recipe for beetroot trio (serves about 10)

450 g cooked beetroot
100g cooked potato
250 ml cream
1 cup uncooked couscous
50 g chopped onion
1 clove garlic
100 ml white wine vinegar
100 ml water
50 g castor sugar
1 orange juiced
1 bay leaf
1 stick of cinnamon
1 star aniseed
100 g uncooked couscous
50 ml boiling water
25 g butter


Method beetroot purée

Sweat onion and garlic until golden. Add 200 g of cooked beetroot and 100 grams cooked potato.
Add the cream and simmer until cream gets nice and thick.
Transfer to blender, blend until smooth
Strain the mix through a chinois
Put aside for plating


Method for the pickle

For the pickle mix, add the vinegar, water, sugar, orange juice, cinnamon and star aniseed to a small pot and slowly bring to a boil.
Cut 200 g of the beetroot into brunoise
Now add the beetroot to the pickling mix and take off the stove and cool down
Set aside for plating


Method for the beetroot couscous

Put the uncooked couscous in a flat tray
Take the boiling water and blend the 50 g of the cooked beetroot with the boiling water and 25 g butter
Pour the warm mix over the couscous and cover with plastic wrap, leave for about 5 t0 10 min
Take the plastic off. Then run a fork through just to loosen the granules from each other
Set aside for plating


Recipe for tempura green beans

100 g plain flour
100 g corn flour
½ tsp. baking powder
250 ml sparkling water
Pinch of turmeric


Method for the tempura

Add all the ingredients into a bowl and whisk until it makes a smooth batter.
Put in fridge to stay cool


Recipe for spiced Sijnn jus

Method to make the duck stock stock

1 kg duck bones (can take the bones you remove from the thigh)
1 onion chopped
1 carrot peeled and chopped
1 leek washed and chopped
1 stick celery washed and chopped
3 cloves garlic
1 bay leaf
6 pepper corns
250 ml red wine
10 l water


Method for the stock

Put all the duck bones in oven to roast till nice and brown
In a pot you can fry off onions, carrot, leek, celery and garlic until golden brown
Bones can be added to the pot together with the wine
Reduce the wine and then add the water and reduce by half
Add the water and the bay leaf with the pepper corns
Simmer for at least 4 hours
Strain after 4 hours.


Recipe for the jus

Duck stock
1 cinnamon stick
1 star aniseed
1 clove
250 ml red wine
Zest of one orange and the juice
25 ml brandy


Method for the jus

Add the red wine orange juice, brandy to a pot together with the stick of cinnamon and star aniseed reduce by half
Add the duck stock and start reducing the stock
Add the zest halfway through
When the jus is almost ready pass through a muslin clothe into a smaller pot
Reduce the jus to the consistency you would like.
Comments are closed.