Perfect for the upcoming festive season, this dish balances richness, sweetness and earthy flavours. The succulent duck is paired with a deep, fruity Cabernet cherry compote and delicate anise notes from the fennel.
Serves 6
Basic brine (this step is optional):
4 cups water
¼ cup Sal de Añana salt
2 Tbsp soft brown sugar
2 bay leaves
1 tsp black peppercorns
1 sprig fresh thyme
1 tsp The Spice Trader juniper berries
6 x medium-sized duck breasts
Cabernet cherry compote:
700g jar pitted Morello cherries, drained
1 cup cherry juice from the jar
1 x cinnamon stick
5 Tbsp Forvm Cabernet Sauvignon vinegar
3 Tbsp Alain Milliat Morello cherry jam
To prepare the brine: heat two cups of the water and dissolve the salt and sugar in it. Add remaining water and leave to cool. Add the remaining brine ingredients and chill until ready to use. Place the duck breasts in a non-reactive container and pour over the cold brine to fully cover the duck. Marinate for a minimum of 4 hours, but no longer than 8 hours.
To prepare the compote: put all ingredients into a saucepan and place on a medium heat. Stir gently to combine and bring to the boil. Reduce heat and simmer for 6 to 7 minutes, stirring occasionally, until the mixture thickens, but the cherries are still holding their shape. Keep warm or reheat to serve.
Pre-heat oven to 160°C.
Remove duck from the brine and rinse thoroughly to remove excess salt. Pat the skin dry with paper towels and score in a criss-cross pattern, being careful not to cut into the meat. Sprinkle the base of a cold, heavy pan with salt. Place duck breasts in the pan skin side down, then place over a medium heat. Cook for 8–10minutes, or until the fat is rendered and the skin is crisp and brown. Continuously drain the excess fat, reserving for another use. Turn duck over and cook for a further for 1–2 minutes. Transfer the pan to the oven and cook for a further 5 minutes. Remove the duck from the oven and allow to rest for 5–6 minutes. Slice thinly to serve with the cherry compote spooned over.
Match with: Clos Pons Alges
Farro with Fennel
250g Girolomoni organic farro perlato
1 fennel bulb, finely sliced, reserve fronds juice of one lemon
3 tbsp Pons JANIROC organic extra virgin olive oil
2 Tbsp Forvm Cabernet Sauvignon vinegar
¼ cup Salvagno pitted olives, chopped
½ cup Trickett's walnut pieces, roasted
1 small bunch fresh basil leaves, torn
Sal de Añana salt flakes and freshly ground black pepper
Cook the farro in a pot of boiling water for approximately 20-25 minutes, or until al dente. Drain and set aside to cool.
Bring a pot of water to the boil, add the lemon juice and blanch the fennel for 1 minute. Drain, refresh in cold water and set aside.
Combine the farro, fennel, reserved fennel fronds and remaining ingredients in a large bowl, seasoning with salt and pepper to taste.
Recipes by Kate Fay
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