JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD|
Pinot Noir Wines
were judged with Duck Breast with Beetroot Risotto
As presented by Celebrity Chef MICHAEL MANNERS
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8 breast, sous-vide
Beetroot risotto -
10 beets, 4 diced,
6 juiced (800g juice)
100g olive oil
500g onion, minced
800g risotto rice
1600g water in 100g
800g beets diced
800g beet juice in
Onion crème -
10 onion, skin on,
roast at 200 degrees
2 Lemons’ juice
1. In a baking
tray, place the onions (skins on) with olive oil and salt and bake the at 200C for
30 minutes. Blend it with olive oil, lemon juice and salt until very smooth.
2. Juice 6
beetroots, or use a blender and water and strain the juice. Reserve 800g.
3. Dice 4 beetroot
into 0,5 cm cubes. Reserve beetroot greens for garnish.
4. In a large pot,
fry the onions in a generous amount of olive oil until they become translucent.
5. Add rice and
6. Add water in
100g increments and continuously stir the rice. Add water in about 3 minutes.
7. When all water
is finished, add all the diced beets and the juice in 100 g increments.
8. After adding the
last beet juice part, finish the risotto with the onion crème.
9. Sous-vide duck
breast at 58Cfor 60 minutes. Alternatively, fry the breasts skin side down for
3 minutes, and another 1 minute on the other side. Transfer it to 180C oven
(skin side down) and bake for 10 minutes.
10. Thinly chop the
11. Slice the duck
breast diagonally and serve on a risotto bed.
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