Feast your eyes on the signature dish of Chanaka Jayabahu, executive chef at The George’s Hotel’s 50 Bistro in Christchurch.
THE DISH
Canter Valley Confit Duck Leg
The menu at 50 Bistro is inspired by the best local and seasonal produce and features 50 long-standing favourites, including Wakanui sirloin, Akaroa salmon and Lumina lamb. Alongside these stalwarts are seasonally-driven signature dishes – and this season’s popular choice is the Canter Valley Confit Duck. Canter Valley is a gourmet poultry producer near Sefton in North Canterbury and the cooking method involves 12-hours sous vide in duck fat. The duck is enhanced with pears (caramelized in the oven with manuka honey, glazed until golden brown then churned to a smooth velvety puree), winter baby heirloom carrots (slow roasted in a butter bath for four hours) and a house-made, pickled wholegrain mustard. Keen to try the mustard at home? You only need five ingredients – yellow mustard seeds, white wine vinegar, sugar, kosher salt, and a fresh shallot and a little water to cover…
THE CHEF
Originally from Sri Lanka, Chanaka moved to New Zealand 10 years ago. He has previously worked at the Palagama Beach Resort in Sri Lanka, and Heritage Hotels and Terrace Downs in Canterbury. He says his 20 years of culinary experience, combined with his achievements in the industry, have brought him to the position and hotel where he works today. The George Hotel’s 50 Bistro is renowned for great, casual food, as well as its warm and inviting ambience and its great hospitality.
Canter Valley is a gourmet poultry producer near Sefton in North Canterbury and the cooking method involves 12-hours sous vide in duck fat.
Our thanks to Chanaka and 50 Bistro, Christchurch. Thegeorge.com
