Dish :Breast of Eden Valley Duck with Blackberries and Juniper Glaze

CTM Food Description

Date: Saturday 29thDecember

Dish :Breast of Eden Valley duck with blackberries and juniper glaze

Wine Match:2010 Sons of Eden ‘Pumpa’ Cabernet Sauvignon Shiraz

Ingredients:

• Duck breast
• Red wine jus
• Blackberries
• Brandy
• s&p
• Juniper
• Roquette

Suppliers:

• Duck – Peking - Waechter’s in EV
• Roquette – Our garden or from Green Glade Salad Greens and Fresh Herbs, Lorallie Larsson – Greenock
• Brandy – McWilliams cooking brandy
• Blackberries –Waechter’s same as the duck

Food Notes:The breast is salted with flavoured curing salt to season them internally and make them texturally pleasing. The blackberries are put into a pan with brandy, warmed up and deglazed with juniper game glaze. The dish is finished with roquette producing a classic French bistro style dish using the sweet and sour berries to foil the richness of the duck fat.

Wine Notes: The dish links directly into the flavor characteristics of the wine – blackberry, sweet and sour, fresh and exciting. The weight of the wine matches perfectly to the food.

Allergy / Dietary concerns:

• Suitable for pregnant
• Suitable for nut allergies
• Suitable for shellfish allergies
• Suitable for gluten free
• Not suitable for vegetarian
• Suitable for Lactose

.

Ingredients

4 Peking duck breast

20g sea salt

1 garlic clove

0.5 cinnamon quill

1 orange zest

0.25 tsp white pepper

0.25 star anise

0.25 tsp coriander seed

100g fresh blackberries

50ml brandy

20ml port

20ml good red wine

60g veal glaze

2 sprigs thyme

5 juniper berries

Some nice roquette leaves

Method

Place salt, garlic, spices and zest in food processor and pulse. Lightly dust breast and refrigerate for 2 hours, brush off salt and grill skin side down slowly for 15 minutes. Turn and cook for just 2 minutes more then let rest. For the sauce; heat port, brandy, red wine, juniper and thyme in a saucepan and boil until well reduced. Add berries and crush some gently with the back of a fork. Add veal glaze and heat gently until well incorporated. Try to remove the juniper and thyme. Then simply slice duck, add berries and garnish with a few roquette leaves. The blackberries are a true delight of the season and this dish goes wonderfully with a soft and spicy young Eden Valley Cabernet Shiraz. Enjoy.

Summer 2012