CHRISTMAS RECIPE (Starter - Serves 6)
Marinated Duck Breast with Thyme Polenta
To be served with a glass of the Diemersdal Pinotage 2010 or Pinotage Reserve 2010
MARINADE
6 duck breasts
300ml Diemersdal Pinotage 2010
2 star anise
1 bay leaf
1 t black peppercorns
sprig of thyme
1/2 cinnamon stick
1 clove garlic
1 orange zest
1. Trim excess fat off the duck and score the skin with a sharp knife.
2. In a shallow dish, mix the marinade ingredients. Place the duck in the liquid, with the skin facing up, cover and refrigerate overnight.
PLUM VINAIGRETTE
3 fairly ripe yellow plums
1 T brown sugar
excess liquid from duck marinade
2 T balsamic vinegar
1 T olive oil
knob of butter
Salt and black pepper to season
1. Pass the marinade through a strainer.
2. De-stone and cut the plums into small dice and caramelise in a saucepan with brown sugar.
3. Add the strained marinade from the duck breasts and reduce, while cooking the plums until tender. Finish with balsamic vinegar and a knob of butter, whisk in the oil and season well.
TO SERVE
1. Cook the seasoned duck breast, skin down, in a dry pan until crispy. Flip over, remove excess fat and return to skin side down, adding a knob of butter and sprig of thyme and baste.
Place in the over at 180 Degrees Celsius for 5 minutes, baste again and then rest for 10 minutes before serving. Drain the excess fat and use the remainder to saute the well-seasoned bok choy.
2. Brown lightly floured polenta portions in a medium-heat pan with a little oil, then heat through in oven for 5 minutes while the duck is resting.
3. To assemble, place the polenta in the centre of the plate and lay the bok choy on top. Layer the thinly sliced duck on top and drizzle the plate with sauce. Enjoy! |
