Slow cooked “Duck Afrique ” in the African bush……….

Roast Duck Afrique”

Rules of procurement:

Buy green peppers, onions and oranges from the local market ladies, who need to send their children to school. These sun-ripened vegetables taste much better than supermarket varities anyway……

Grow every kind of chilli and herb you can think of, around your house.

Buy meat locally grown, organically reared by Zimbabwean producers.

Use Painted Wolf Wines, created by food lover and wine-maker extraordinaire, Jeremy Borg. His wines win awards and better still, each bottle sold results in spin-off funding for African wild dog conservation and research.

(The harvest has begun …..Jeremy has promised to keep us informed of progress during the very busy weeks ahead. He’s very excited about the quality of grapes this year and a new winemaker who has come on board – so things continue to head onwards and upwards for Painted Wolf Wines!!)

Jeremy Borg's bicycle does service as he inspects the grapes.

Jeremy Borg’s bicycle does service as he inspects the grapes.


Clean and rinse the duck,

Simmer cracked wheat in water, till soft, to create a base for the stuffing.

Lin chops an onion in half to add to chicken stock in a saucepan, simmered with the duck’s neck to create a rich stock for the gravy. Throw in a whole chilli for flavour if you like….

Lin in the kitchen

Lin in the kitchen

Kelli finely chops green pepper, onion , one red chilli, heart, liver and gizzard for the stuffing.

Saute the chopped ingredients in a pat of butter.

Kelli chops....

Kelli chops….

Clive liberally salts and peppers the duck skin, after piercing it all over with a skewer for the fat to run out….

Clive salts....

Clive salts….

Kelli grates orange zest, to add to the cooked cracked wheat stuffing, together with the sauteed green pepper, onion, red chilli, heart, liver and gizzard. Season well.

Kelli grates.....

Kelli grates…..

Lin stuffs the duck, and Clive carves instant little skewers out of matchsticks to secure the skin.

Lin stuffs....

Lin stuffs….

The Cobb Cooker is hot, ready to barbeque roast the duck…baobab tree in the background.

Cobb cooker

Cobb cooker

Clive tenderly places the duck over the coals…closes and leaves for 2 hours.

roast time...

roast time…

We choose Pictus One 2009- a Painted Wolf Wine, to cook with and to drink.

Not good to use poor wines for cooking-use the best for the job!

Pictus One

Pictus One

Add Pictus One to the simmering gravy stock. Reduce to a rich gravy, adding cornflour paste as necessary to thicken.

a rich gravy

a rich gravy

Steamed vegetables add colour to the luncheon table, in our Tsavene house, on Senuko Wildlife Reserve, Save Valley Conservancy.

good food and great wine

good food and great wine

Clive pours and Adiel tastes ………

Adiel tastes....

Adiel tastes….

A Feast fit for a King.

a feast...

a feast…

Wild dog table napkins, hand-embroidered by local ladies.

African wild dog table napkin

African wild dog table napkin

Kelli, Clive and Pictus One.

Kelli, Clive and Pictus One

Kelli, Clive and Pictus One

Share the Love

16. Share the Love - lo res


About wineandwilddogs

Lin Barrie The Save Valley Conservancy stretches along the upper reaches of the great Save River in the south east of Zimbabwe. The Gonarezhou National Park laps against the southern banks of the Save River and between these two nestles the Malilangwe Wildlife Reserve. These three celebrated wildlife areas form part of the Greater Limpopo Transfrontier Conservation Area, (GLTFCA)- a unique wilderness jewel which is home to the “Big Five” (endangered Black and White rhinos, elephants, buffalo, lion, leopard) and the ”Little Six” (Klipspringer, Suni, Duiker, Steenbok, Sharpe's Grysbok and Oribi). Endangered African wild dogs, Cheetah, Brown hyena, Bat-eared foxes and a host of special birds and plants contribute to the immense variety of this ecosystem. Communities around the GLTFCA contribute to innovative partnerships with National Parks and the private sector, forming a sound base on which to manage social, economic and environmental issues. This is home to artist and writer Lin Barrie and her life partner, conservationist Clive Stockil. Expressing her hopes, fears and love for this special ecosystem with oil paints on canvas, Lin Barrie believes that the essence of a landscape, person or animal, can only truly be captured by direct observation. Lin Barrie states: “Through my art, and my writing, I feel an intimate connection with the natural world, and from my extensive field sketches of wild animals, people and landscapes, I create larger works on canvas. Lin's work is in various public and private collections in South Africa, Kenya, Zimbabwe, Australia, England, Canada, Sweden and the United States of America. She is represented by galleries in South Africa, Zimbabwe, England, Kenya and Florida, USA.
This entry was posted in Africa, African wild dogs, african wildlife, conservation, cooking, food, love, organic slow food, Save Valley Conservancy, Senuko, sharing, wine, zimbabwe and tagged , , , , , , , , , , . Bookmark the permalink.

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