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Matua Title Duck

Crispy Duck Breast with Pomegranate Molasses Glaze, Crushed Cannelloni Beans, Onion Jam

Eugene Sokolovski
30 October 2015

Ingredients

Ingredients

Duck Breast:
  • 4 duck breasts, trimmed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • salt & pepper to taste
  • 3-4 tbsp port
  • 3-4 tbsp pomegranate molasses
  • 3-4 tbsp chicken stock

Ingredients

Crushed Cannelloni Beans:
  • 1 large onion, diced
  • 2 cloves garlic, chopped
  • 50g prosciutto, diced
  • 400g cooked cannelloni beans
  • 2 tbsp butter for frying
  • 4 tbsp coriander, chopped
Onion Jam:
  • 3 large onions (550g), sliced thick
  • 220g sugar
  • pinch sea salt
  • 2 bay leaves
  • 1 vanilla pod, split to a half
  • 1 cinnamon stick
  • 75ml Sauvignon Blanc

Instructions

Instructions

Duck Breast:  

  1. Rub both sides of the duck with a mixture of salt, pepper, cumin and paprika.
  2. In a pan, cook the duck breast over a moderate heat for 7-8 minutes, pouring the juices over the meat frequently.
  3. Set aside and leave to rest.
  4. In a saucepan, fry the trimmings and moisten with port. Add chicken stock and pomegranate molasses and reduce.
  5. Strain the mixture, then return to the boil.
  6. Pour the sauce over the duck just before serving.

Instructions

Crushed Cannelloni Beans:

  1. Cook the onion and garlic in butter until soft.
  2. Add prosciutto, beans and just enough water to cover the beans.
  3. Cook for 20 minutes or until the beans are soft and cooked through.
  4. Coarsely crush the beans and coriander, and serve hot.

Onion Jam:

  1. Put all ingredients into a pan and leave to soak overnight.
  2. Cook on a slow heat until onion is soft and caramelised.
  3. Serve with duck breast and crushed cannelloni beans.

Pair This Recipe With...

Single Vineyard Central Otago Pinot Noir 2014

Single Vineyard Pinot Noir

Pair This Recipe With...

Single Vineyard Central Otago Pinot Noir 2014

Exuding rich cherry kirsch, sweet spice & savoury oak, this complex Pinot Noir is the perfect match with this sumptuous and lightly spiced duck recipe.

Technically Speaking

Release Volume 500 9le

Alcohol 13.5% vol

pH 3.40 g/l

T/A 6.3

Bottling Date 31st July 2015

RRP$ 57.99

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Single Vineyard Central Otago Pinot Noir 2014

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