Latest News

Lamb and Rosemary Pot Pie


Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread


We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe


Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake


While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter


Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe


Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

Celery Sour Recipe


Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

Carrot and Orange Cooler


Carrot and Orange Cooler Ingredients 60 ml    fresh-pressed carrot juice 30 ml    blanco tequila 30 ml    fresh orange juice 30 […]

Pinot Noir & Porcini Risotto


The earthy notes of our 2015 Culinaria Pinot Noir are beautifully echoed in the autumn flavours of this porcini risotto. […]

Tomato, Baby Marrow and Aubergine Gratin


Ingredients 1 kg ripe, firm tomatoes, thinly sliced 1 red onion, thinly sliced 350 g baby marrow, preferably mixed green […]

News

Pink Pantone Recipe: Duck Breast with Chardonnay Pinot Noir Plums and Parsnip Puree



Pink is not necessarily a colour that comes to mind when one thinks of Chef Pieter de Jager, even though his cooking offers lots of finesse and finely-balanced flavours! For our Pantone Pink challenge, he has however allowed himself to be inspired not only by the versatile flavour profile of the Leopard’s Leap Chardonnay Pinot Noir but also its delightful hue!

Duck Breast with Chardonnay Pinot Noir Plums and Parsnip Puree

Serves 4

Ingredients

4 duck breasts (Magret duck if possible)

4 large parsnips

1 tablespoon butter

100 ml 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 a 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 a 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 Leopard’s Leap Chardonnay Pinot Noir.

 

 

 

 

 

 

 

Upcoming Events

18 April 2019
  • South African Table
South African Table
12:00
20 April 2019
  • South African Table
South African Table
12:00
26 April 2019
  • South African Table
South African Table
12:00
27 April 2019
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]