<p> CTM Food Description </p><p>Date: Saturday 29th December</p><p>Dish : Breast of Eden Valley duck with blackberries and juniper glaze Wine Match: 2010 Sons of Eden ‘Pumpa’ Cabernet Sauvignon Shiraz</p><p>Ingredients:  Duck breast  Red wine jus  Blackberries  Brandy  s&p  Juniper  Roquette</p><p>Suppliers:</p><p> 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 </p><p>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. </p><p>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.</p><p>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</p><p>. </p><p>Summer 2012 CTM Food Description Ingredients</p><p>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</p><p>Method</p><p>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. </p><p>Summer 2012</p>