Roast Five Spice Duck Breast with Cherry Sauce and Pickled Ginger Salad
– Cathedral Cellar Shiraz
I have fond memories of my grandmother Rosa preparing duck dishes on the farm in the Eastern Free State where I grew up. The fresh cherries in this dish also heralds from the there and the sight of fresh cherries every summer fills my heart with joy and a deep longing for the highlands and mountains of that region. This recipe is easy to prepare, can be done in advance and freezes really well. I serve this with a fresh summer salad loads of fresh cherries and a pickled ginger pieces.
Roast Five Spice Duck Breast with Cherry Sauce and Pickled Ginger Salad
– Cathedral Cellar Shiraz
I have fond memories of my grandmother Rosa preparing duck dishes on the farm in the Eastern Free State where I grew up. The fresh cherries in this dish also heralds from the there and the sight of fresh cherries every summer fills my heart with joy and a deep longing for the highlands and mountains of that region. This recipe is easy to prepare, can be done in advance and freezes really well. I serve this with a fresh summer salad loads of fresh cherries and a pickled ginger pieces.
roulade
Serves 4 – 6
Prep time: 30 min
Cooking time: 45 min
roulade
Serves 4 – 6
Prep time: 30 min
Cooking time: 45 min
INGREDIENTS :
- large whole duck
- 250 ml of Cathedral Cellar Shiraz
- 1 liter ml of good quality chicken stock
- 15 ml of Chinese 5 spice
- 4 star anisseed
- 500 g of fresh spinach leaves
METHOD:
- Place the duck and all the ingredients accept the spinach into pressure cooker and cook for 45 minutes.
- Remove the duck, debone and pull the meat apart with two forks, let it rest in the fridge.
- Strain the liquid off and the return the liquid to a large sauce pan with all the bones and skin from the duck and start to cook and reduce over moderately high heat. The cooking process extracts all the natural gelatine from the bones which will set our roulade.
- Strain the liquid off after 30 minutes and reduce the liquid further until 200 – 250 ml remains and cool off.
- Place the meat in a mixing bowl and pour the reduced sauce over.
- Cover a flat clean counter space with about 60 cm x 60 cm of cling film, pack out the fresh spinach leaves into a rectangular shape, spoon the meat onto the leaves and gently start to roll from the front to the back to form a sausage.
- Wrap the duck tightly in cling film and leave overnight in the fridge. Cut and serve on a fresh green salad with fresh cherries and pieces if pink pickled ginger.
Serve with chilled Cathedral Cellar Shiraz.
INGREDIENTS :
- large whole duck
- 250 ml of Cathedral Cellar Shiraz
- 1 liter ml of good quality chicken stock
- 15 ml of Chinese 5 spice
- 4 star anisseed
- 500 g of fresh spinach leaves
METHOD:
- Place the duck and all the ingredients accept the spinach into pressure cooker and cook for 45 minutes.
- Remove the duck, debone and pull the meat apart with two forks, let it rest in the fridge.
- Strain the liquid off and the return the liquid to a large sauce pan with all the bones and skin from the duck and start to cook and reduce over moderately high heat. The cooking process extracts all the natural gelatine from the bones which will set our roulade.
- Strain the liquid off after 30 minutes and reduce the liquid further until 200 – 250 ml remains and cool off.
- Place the meat in a mixing bowl and pour the reduced sauce over.
- Cover a flat clean counter space with about 60 cm x 60 cm of cling film, pack out the fresh spinach leaves into a rectangular shape, spoon the meat onto the leaves and gently start to roll from the front to the back to form a sausage.
- Wrap the duck tightly in cling film and leave overnight in the fridge. Cut and serve on a fresh green salad with fresh cherries and pieces if pink pickled ginger.
Serve with chilled Cathedral Cellar Shiraz.