Wines: Creation Reserve Pinot Noir
Yields 4portions
Duck Breast
6 (700g) Duck breast fillets
10g Salt
Score the duck skin. Place the duck, skin side down in a cold pan and bring the heat up to medium.
Keep the heat on medium till the skin is crisp. Put the duck breast aside.
Fennel and watercress salad
116g Fennel Bulb
70g watercress
Wash the fennel, then cut fennel into fine cut julienne.Transfer it to ice-cold water for 3 min.
Wash watercress then pick some nice leaves then mix it with some julienne fennel.
Braised Onions
4 Baby onions
10ml Oil
5ml Pinot Noir Gin
Peel the onion then cut in half. Heat the pan to medium heat and sear the onion until both sides is nice and golden brown. Then deglaze the pan with Pinot Noir gin. Then transfer it to a small tray covered with foil. Transfer to the oven on 180’c for 6 min.
Edemame Bean Hummus
500g Edemame beans
2 cloves Garlic
40g ponzu juice
4 limes (juiced)
50ml Creation Olive oil
50ml Yoko’s Cultured Coconut Yoghurt
Pinch salt
Put all the ingredients above on the thermomixer and blend everything until it is smooth.
Pistachio Gremolata
20g Pistachios
50g Parsley
2Lemons (Zest and Juice)
2 garlic cloves, chopped
300ml Oil
Place the pistachios in a small tray, then roast it for 5 min at 180’c. Wash parsley then chop coarsely.
Zest the lemons and keep aside, then cut the lemons in half. Juice the lemons.
In the thermomixer, pulse the garlic, pistachios, parsley and lemon juice. It must not be smooth.
Add oil, zest and salt to taste.
Garnish
Watercress