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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

 

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