This risotto recipe is not the easiest, but it is well worth your time and effort.
The beetroot and fennel risotto have been expertly paired with duck and topped with a crispy egg. We’ll have another plate, please.
the skin is golden brown and crispy. Place duck breast in preheated oven at 180°C for 7 minutes. Take the breast out and let rest in a warm place for 5 minutes before carving on the bias.
crispy sweet potato and parsnip.
Chef Jonathan Davies joined the team at Manor House in March 2018 and has been at the helm of their restaurant ever since. He takes inspiration from the produce of the Overberg and serves up mouthwatering meals. Feel like a treat? Then try his Moerkoffie Stout Mousse Recipe.
The restaurant is open for breakfast lunch and dinner on Thursdays, Fridays and Saturdays and for breakfast and lunch on Sundays.
The restaurant can be found on the Stanford Valley Guest Farm on the R326
+27 (0) 72 198 0862; [email protected]
Recipes supplied and approved by chef.