By Chef Jaco Grové

To be paired with Creation Sumac Grenache


  • 1 duck breast
  • 250 ml tomato juice
  • 50 g chorizo sausage
  • 100 g goat’s-milk cheese
  • 250 ml cream
  • 2 gelatine leaves
  • 50 g cherry tomatoes
  • 10 g sugar


  1. Sear the seasoned duck breast until the skin is crispy, turn and cook until medium rare.
  2. Allow to rest.
  3. For the tomato and chorizo reduction, reduce the tomato juice in a pan, and add the chorizo.
  4. Blend and set aside.
  5. Warm the cream; add the goat’s-milk cheese and the slated gelatine.
  6. Strain and place in a container, in the fridge to set.
  7. Roast the tomatoes in the oven, enough for the skin to come loose.
  8. Slice the duck (2 cm thick) to plate.

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