FRIDAY FOOD FEATURE: Honey Lacquered Duck Breast
FRIDAY FOOD FEATURE:
Honey lacquered duck breast by Grand Dedale, Wellington
The Grand Dédale Country House in Wellington, which is an exclusive hideaway in the Cape Winelands, presents its most delicious meal, namely honey lacquered duck breast on crushed mint peas and spinach, potato fondant and duck jus. Besides luxurious accommodation and the most breath-taking setting, gourmet cuisine and fine wine are what guests can expect when visiting this pristine wine estate in South Africa.
Ingredients for 2 persons:
– 2 duck breasts
– 50 grams pecan nuts
– 50 grams honey
– 50ml chicken stock
– 100 ml Soya sauce
– 70 grams salted butter
– 200 grams frozen peas
– 10 grams fresh mint
– 20 grams baby spinach
– 3 large potatoes
Score the skin of the duck breasts and add salt on the skin, seal off the duck skin side down on a low heat until golden and crispy without any oil in the pan.
When ready to serve cook the duck in the oven for 15 min in 180 degrees.
Remove the duck from the pan and set aside, in the same pan add honey, soya sauce, nuts, butter, chicken stock and reduce until sauce consistency.
Blanch frozen peas for 3 minutes in salt water, strain and add to pan with some butter on a low heat; whilst cooking crush the peas with a fork and the chop mint seasoning.
Sauté spinach in butter and season, then add to crushed peas.
For the starch peel the potatoes and cut 3 x 3 cube sizes, blanch until soft in the centre and deep fry at the end just before plating.
For the garnish melt 40 grams of honey with 40 grams of sugar in a little water and then pour over the duck.
Combine a wonderful and relaxing stay in the Cape Winelands with enjoying the country house’s most delicious meals.
South African Tourism Company
Tel: +27 (0)21 794 9050
Mobile: +27 (0)827 823 142
Fax: +27 (0)21 794 9995