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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Pinot Noir Wines
were judged with Duck breast with Pumpkin Mash

 

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As presented by Celebrity Chef MICHAEL MANNERS

INGREDIENTS:

Duck breasts
Duck fat
Salt
Pepper
Thyme
Pumpkin
Duck or chicken stock
Butter

METHOD:

Season the breasts ahead of time, say one hour.

Cut through the skin on the diagonal.

Cook the pumpkin and mash, check the seasoning and add butter.

Place duck fat in a hot pan and seal the breasts, skin side down. Allow to colour nicely and turn to finish. Allow to rest while you finish the sauce.

In the pan remove the fat and add stock, reduce to sauce consistency and finish with butter. 

Slice the breasts and serve on the reheated mash with the sauce on the side.

 

Click to review previous Chefs’ food recipes for this Category of Wines.



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