Latest News

M & M Cooler Recipe


All things Asian are very trendy and matcha is one of those ingredients that we have all seen on menus […]

#FUNcorked!


Does wine need a partner? It is pretty spectacular on its own! But combine it with your favourite friends, tunes […]

Roosterkoek with Nori Butter and Apricot Puree


Makes 20 roosterkoeke  Ingredients For the roosterkoek 1 kg bread flour 20 g salt 10 g instant yeast 875 ml […]

Tomato Jam Recipe


As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a […]

Leopard’s Leap and Open Book announce winner of Take a Moment Competition


Graeme Comrie was announced as the winner in the Leopard’s Leap Wines and Open Book Festival Take a Moment writing […]

#Words4Wine – yes, it’s time!


Leopard’s Leap Wines is delighted to announce the 2019 edition of its #Words4Wine campaign as part of its sponsorship of […]

Malindi’s Fastfood Chickpea & Potato Curry with Cashew Cream


Another wonderful food story from Erica Platter and Clinton Friedman’s recently published Durban Curry Up2Date. Yes, healthy can be delicious! […]

Sasol Salt Rock’s Famous Mutton Bunny


Erica Platter and Clinton Friedman recently published Durban Curry Up2Date. We love how they tell food stories and share the […]

Toasted S’mortini Cocktail


As a toast to a wonderful cold and wet winter – something the Cape Winelands were in dire need of […]

#WinterWarmer Potjie, Pride & Prejudice


For most South Africans it is hard to imagine a weekend without cooking over an open fire. For many, it […]

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

19 September 2019
  • South African Table
South African Table
13:00
20 September 2019
  • South African Table
South African Table
13:00
21 September 2019
  • South African Table
South African Table
13:00
25 September 2019
  • South African Table
South African Table
13:00
26 September 2019
  • South African Table
South African Table
13:00
27 September 2019
  • South African Table
South African Table
13:00
28 September 2019
  • South African Table
South African Table
13:00
2 October 2019
  • South African Table
South African Table
13:00

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"]