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Even though leftovers of our Confit Duck recipe is unlikely, if you were wise and made some extra, you can now use the leftover duck meat in delightful croquettes for Boxing day! These crunchy bites are really taste and pair beautifully with the Culinaria Pinot Noir Chardonnay.

Recipe for Duck Croquettes with Plum Sauce

Makes 30 croquettes  


60 g butter

½ onion, finely chopped

60 g flour

500 ml duck stock

400 g leftover, picked duck

30 ml red wine vinegar

100 g grated mozzarella

50 g dried cranberries




Melt the butter in a saucepan over moderate heat. Add the onion and sauté for 2 minutes until tender.

Add the flour and incorporate. Remove the pot from the heat and whisk in the stock, a little at a time to prevent lumps from forming.

Place the pot back onto the stove and cook until thick. Cook for 5 minutes at a high temperature, stirring constantly to prevent burning.

Add the duck, vinegar, cheese and cranberries and mix well to incorporate.

Pour the mixture from the pot into a tray and place the tray in the fridge to cool the mixture down for roughly 1 hour.

Once the mixture has cooled down, it will firm up enough to roll into 20-g balls.

Once you have rolled the entire mixture, coat the balls in flour, then egg, followed by bread-crumbs.

If the balls become too soft, place them in the fridge again and give them a second coating of egg and bread-crumbs.

Place the balls into a deep-fryer and fry until golden brown.

Serve on top of a plum puree.

For the plum puree

4 plums, stoned and cut into large chunks

2 tbsp cold butter

2 tbsp brown sugar

60 ml Leopard’s Leap Culinaria Pinot Noir Chardonnay


Place the plums into pot along with the butter, sugar, wine and salt.

Cover with a lid and cook over medium heat until the plums have cooked to a puree.

Place the plum puree into a food processor and blend to a smooth puree. Serve warm.

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