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
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.
Confit duck leg, beetroot trio, tempura fine beans, spiced Sijnn Syrah jus
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
Recipe confit duck leg
Recipe for beetroot trio (serves about 10)
Method beetroot purée
Method for the pickle
Method for the beetroot couscous
Recipe for tempura green beans
Method for the tempura
Recipe for spiced Sijnn jus
Method to make the duck stock stock
Method for the stock
Recipe for the jus
Method for the jus