Creating Wines of Distinction

Confit Duck, Burnt Sage Gnocchi, Roasted Root Vegetables

Enjoy with the Creation Reserve Pinot Noir

1 whole duck


freshly ground pepper


1 kg duck fat

1/2 garlic bulb

1 carrot (cut into chunks)

1/2 onion (cut into chunks)

4 bay leaves

1 leek (cut into chunks)

1 tbls oil

6 sprigs thyme

1 cup Creation Reserve Pinot Noir


Cut the legs and breast away from the carcass.

Wash off the duck.

Place the duck leg quarters and breasts in a pot with the garlic, 4 bay leaves, half the carrots and half the onions.

Cover with duck fat.

Cook at a low heat for about 2 – 2 1/2 hours till the duck is tender and pulls away from the bone without resistance.

Remove the duck from the pot and let it cool enough to debone.

Check the seasoning of the meat.

Put some cling film on the working surface and form a log with the warm duck meat. Roll the duck in the cling film and tighten it, making knots at the ends.

Place in the fridge to set.

For serving, cut portions from the duck rolls and place in an oven with a knob of butter on top.


Place the carcass and wing bones in an oven tray and roast in the oven till golden brown.

In another pot, pour the oil, add the thyme and the rest of the carrot and onion and cook for 5 minutes.

Add the roasted duck bones and water to cover.

Cook on simmer for at least 1 hour.

Strain the stock through a muslin, discard the bones and pour the stock liquid back into the pot.

Add the Creation Reserve Pinot Noir and reduce till only 1/3 is left.

Store away in an airtight container to use as sauce for your duck.

Heat up in a pan as you need it.


Burnt Sage Gnocchi

400 g potatoes

50 g flour

1 egg yolk

15 g fresh sage leaves

50 g salted butter


freshly ground black pepper

Wash the potatoes.

Place on a bed of salt in a pre-heated oven for about 30 – 45 minutes or until soft.

Take out the flesh and mash up with the yolk, flour and season with salt and freshly ground pepper.

Turn the mash out onto the working surface and form it into a loaf.

Cut slices and roll out.

Roll each one on a dusted surface.

Cut into pieces.

Place the gnocchi in a pot of salted boiling water and cook till they float to the top.

While they are cooking, heat up the butter in a pan with the sage, let it burn slightly and add the gnocchi to the pan.

Let It cook for about 30 seconds.

Check seasoning and then plate.


Roasted Root Vegetables

2 carrots (peeled and cut into even sized pieces)

1 beetroot (peeled and cut into even sized pieces, not bigger than the carrot)

1 onion (peeled and cut into even sized pieces)

1 tsp za’atar

20 ml olive oil

1/2 tsp salt

Pinch freshly ground black pepper

50 ml water

4 sprigs thyme

Put all the vegetables in a tray and add the oil, seasoning, za’atar, thyme and water.

Cover with foil.

Place in an oven at 180° C and leave covered for 20 minutes.

Remove the foil and stir with a spoon.

Leave in the oven for a further 15 minutes.

Take out and serve.









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