Duck Breast with Chardonnay Pinot Noir Plums and Parsnip Puree

Serves 4

Ingredients

• 4 duck breasts 
• 4 large parsnips
• 1 tablespoon butter
• 100 ml of water
• Salt
• ½ cup cream
• 3 plums, stoned and quartered
• ¾ cup Leopard’s Leap Chardonnay Pinot Noir
• 1 tablespoon chopped parsley
• Crisp onions for garnish (optional)
• Pea shoots for garnish
• Salt and pepper

Method

Start by making the parsnip puree.

Peel, quarter and core the parsnips. Cut them into rough chunks and place into a pot. Add the butter, water and a pinch of salt. Cover the pot with a lid and cook over a gentle heat until the parsnips are soft and most of the water has evaporated. Add the cream, bring to the boil, then blend to a smooth puree using a blender.

Heat a non-stick pan over low heat. Score the duck breasts using a sharp knife. Season well with salt and pepper and place them fat side down into the pan.

Slowly render out as much fat as possible without scorching the skin.

Once golden brown and caramelised, flip the duck breasts over, increase the heat and cook for a few minutes.

Remove the duck breasts from the pan and allow to rest before slicing thinly. The breasts are best served pink (medium).

Heat a pan over high heat. Sauté the quartered plums in a little butter and then add the Chardonnay Pinot Noir. Cook until the wine has reduced by two thirds. Remove from the heat, then add the butter and chopped parsley.

Place the warm parsnip puree on the plate, followed by the duck breasts and then place the glazed plums on top of the breasts. Drizzle some of the remaining sauce over as well.

Garnish and serve with 2020 Leopard’s Leap Chardonnay Pinot Noir.