A MERRY FESTIVE FEAST
As South Africans, we don’t
celebrate Christmas quite the
same as our European folk.
Clinton Morgenrood puts his
own Christmas Cheer on a
very traditional time of the
year.
PHOTOGRAPHS
WILLIE FOURIE
RECIPES
CLINTON MORGENROOD
“Coming from a family with mixed pallets, tastes and food preferences, Christmas lunch is always a very exciting time
to gather. Whoever hosts the lunch has
to cater for each individual’s likes and
dislikes, which makes our lunch tables
quite a banquet of different dishes. From
a selection of different roasts to a variety
of starch and vegetable dishes! I always
seem to find myself back at the serving
table, dishing up seconds, just to make
sure I get to taste everything on offer…
and of course, there’s dessert!
This year I decided for my lunch table,
to serve a roasted duck (with a kick) and
a warm, yet fresh take on an old classic,
warm chocolate cake… tried and tested,
these two dishes will most definitely
please even the stringent of food critics”
THE DRUNKEN DUCK – ROAST DUCK WITH APPLE,
RUM & CRANBERRY STUFFING
The duck can be substituted with other white meats like Pork, Chicken or Turkey.
Cooking times may vary - Serves 4-6
Sundried Cranberries 100g
Rum 4 tablespoons
Apples 4, 3 peeled, cored &
diced; 1 whole for stuffing end
Butter 2 tablespoons
White Bread 200g, crumbed
Ground Cardamom ¼ teaspoon
Dried Sage ¼ teaspoon
Salt & Pepper to taste
Duck 1-2kg
Clarified Butter 1 tablespoon
White Wine 250ml
• Preheat oven to 200°C
• Rinse the dried Cranberries under cold water and drain well. Soak them
in the Rum
• Heat the 2 tablespoons of Butter in a large frying pan and fry the
crumbed.Bread in it over medium heat until golden. Add the Cardamom,
Sage, and Salt & Pepper. Place in a bowl to cool
• Simmer the cubed Apples in the breadcrumb pan for 4 minutes, turning
from time to time, until they soften. Add the breadcrumb mixture. Mix in
the Cranberries and the Rum. Place in a bowl to cool
• Wash the Duck under cold water and pat dry with kitchen towel. Rub the
insides and outsides with Salt & Pepper
• Heat the Clarified Butter in the pan over medium heat and sear the Duck in
it. Stuff the Duck with the apple stuffing. Close the cavity with the whole
Apple and tie the back legs together with kitchen string. Lay the Duck in a
roasting dish. Deglaze the duck stock in the pan with a little water and pour
it over the duck. Cover the dish and roast for 30 minutes. Remove the lid
and continue to roast for another 45 minutes, basting the Duck with its
juices from time to time
• Pour out the juices and combine it with the white wine. Boil for a few min
utes in a small saucepan, seasoning with Salt & Pepper
• Carve the Duck and serve with the sauce, white Rice and your choice of
steamed Vegetables