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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.

 

 

 

 

 

 

 

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