JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
Pinot Noir Wines
were judged with Duck breast with Pumpkin Mash
As presented by Celebrity Chef MICHAEL MANNERS
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Duck or chicken stock
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
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
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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