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Confit Duck, Baked Cauliflower, Chickpea and Smoked Paprika Hummus with Watercress Dressing, Violet

Yields 2 portions

Enjoy with the Creation Reserve Pinot Noir


Beef Jus

100 g carrot, washed and roughly chopped

100 g celery leaves and washed

100 g onion, roughly chopped

100 g leek, washed and roughly chopped

1 kg roasted beef stock bones

500 ml Creation Merlot

5 sprigs thyme, washed

50 g vegetable oil

cold water to cover

100 g fresh fig purée

In a big pot with the 50 g oil, roast the vegetables, add the bones and cold water and simmer for 24 hours. Keep skimming off the fat.  Strain stock into a new pot, add wine and reduce till jus consistency. Add 100 g fig purée and stir till mixed through.

Confit Duck

2 duck leg quarters

4 g cloves garlic

50 g onion

50 g carrot

20 g celery

10 g salt

300 g duck fat

30 g fig jus

Cut the vegetables up roughly and place in a deep oven tray with the duck. Cover with the fat and sprinkle the salt on top. Cover with foil and place in the oven at 120° C for 6 hours.

Remove the duck from the fat. Let it cool and vacuum it with some duck fat until needed. Store in the fridge. Strain the vegetables and keep the remaining fat for later use. Store in the fridge. Remove the duck from the fat and place it in a baking tray. Place in the oven at 180° C for 5 minutes. Baste with the fig jus and return to the oven for a further 4 minutes.


Smoked Paprika Hummus

150 g cooked chickpeas

25 ml vegetable oil

50 ml hot water

5 g maldon salt

5 g Smoked paprika

juice from half a lime

Blend all the ingredients in a bar blender till smooth. Add more salt and lime juice if needed.


Watercress Dressing

150 g watercress

60 g coconut yoghurt

60 g citrus ponzu

5 g vegetable stock powder/nutritional yeast

pinch of salt

Blend all the ingredients in a bar blender till smooth.


Cauliflower Steak

1 head cauliflower

5 g maldon salt

5 g fresh thyme

2 g garlic

20 g vegan butter

2 g dried mushroom powder

Fill a pot ¾ full of water and bring to the boil. Add salt. Boil the cauliflower for 10 minutes.

Leave to cool. Chop the thyme and garlic and mix. Cut the cauliflower like a steak (you should get about 2 steaks from one head). In a pan, add olive oil and season the steaks with salt. Sear the steaks on both sides, top with butter and herb, garlic mix and place in the oven for 5 minutes. Sprinkle with a pinch of mushroom powder before serving.



smoked paprika hummus

cauliflower steak

confit duck

fresh watercress leaves

2 violet flowers

Drizzle with the watercress dressing and top with fresh watercress leaves and a violet flower.

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