Duck Culurgione with Chef Mathew Armbruster

“At Hartford House, we source our duck locally from “Blue Orange Farm” situated on a beautiful piece of paradise between Balgowan and Curry’s Post in the KwaZulu-Natal Midlands. The duck leg is confit, combined with garden herbs and aromatics and is then made into a culugiones pasta. The pasta dough is infused with tomato, topped with dehydrated tomatoes and a home-made tomato foam. We blend Basil from our garden into a savoury cream and fry lightly for texture, finishing off with roasted garlic ricotta. This dish was created by Sous Chef Sarah-Jane Schmitz.”
— Mathew Armbruster / Head Chef