CTM Food Description
Date: Saturday 29th December
Dish : Breast of Eden Valley duck with blackberries and juniper glaze
Wine Match: 2010 Sons of Eden ‘Pumpa’ Cabernet Sauvignon Shiraz
Ingredients:
 Duck breast
 Red wine jus
 Blackberries
 Brandy
 s&p
 Juniper
 Roquette
Suppliers:
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Duck – Peking - Waechter’s in EV
Roquette – Our garden or from Green Glade Salad Greens and Fresh Herbs, Lorallie Larsson –
Greenock
Brandy – McWilliams cooking brandy
Blackberries – Waechter’s same as the duck
Food Notes: The breast is salted with flavoured curing salt to season them internally and make them
texturally pleasing. The blackberries are put into a pan with brandy, warmed up and deglazed with juniper
game glaze. The dish is finished with roquette producing a classic French bistro style dish using the sweet
and sour berries to foil the richness of the duck fat.
Wine Notes: The dish links directly into the flavor characteristics of the wine – blackberry, sweet and sour,
fresh and exciting. The weight of the wine matches perfectly to the food.
Allergy / Dietary concerns:
 Suitable for pregnant
 Suitable for nut allergies
 Suitable for shellfish allergies
 Suitable for gluten free
 Not suitable for vegetarian
 Suitable for Lactose
.
Summer 2012
CTM Food Description
Ingredients
4 Peking duck breast
20g sea salt
1 garlic clove
0.5 cinnamon quill
1 orange zest
0.25 tsp white pepper
0.25 star anise
0.25 tsp coriander seed
100g fresh blackberries
50ml brandy
20ml port
20ml good red wine
60g veal glaze
2 sprigs thyme
5 juniper berries
Some nice roquette leaves
Method
Place salt, garlic, spices and zest in food processor and pulse. Lightly dust breast and refrigerate for 2 hours,
brush off salt and grill skin side down slowly for 15 minutes. Turn and cook for just 2 minutes more then let
rest. For the sauce; heat port, brandy, red wine, juniper and thyme in a saucepan and boil until well reduced.
Add berries and crush some gently with the back of a fork. Add veal glaze and heat gently until well
incorporated. Try to remove the juniper and thyme. Then simply slice duck, add berries and garnish with a
few roquette leaves. The blackberries are a true delight of the season and this dish goes wonderfully with a
soft and spicy young Eden Valley Cabernet Shiraz. Enjoy.
Summer 2012