MJW CABERNET & ROAST DUCK RECIPE
The 2018 MJW Cabernet Sauvignon is silky, structured, and stunningly complex – the ultimate expression of our Stevens Valley soils. Chef Ray Van Puymbroeck and Sommelier Claire Tonon have weaved their culinary magic to create the ultimate flavour pairing, perfect for your next dinner party.
The umami-rich duck and accompanying jus highlight the fine tannins and acidity, while the pickled plum and garlic provides balance, returning the wine’s complex array of berry tones. The spice notes in the sauce and the charriness of the plums also echo the spice and charred notes in the wine, imparted from exceptional French oak.
Accompaniments can be prepared ahead of time, so all that is needed on the day is to heat, assemble and enjoy...
AGED ROAST DUCK
- A whole medium-sized duck (1.8 – 2kg)
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
DUCK & PEPPER JUS
- 2 kg duck necks, bones and trimmings
- 1 kg chicken wings
- 2 onions
- 2 carrots
- 2 sticks of celery
- 6 garlic cloves
- 2 bay leaves
- 8 all spice seeds
- 10 Szechuan peppers
- 100g coriander root
- 8g ginger
- 100g dark soy sauce
- 3 litres water
PICKLED & CHARGRILLED BLOOD PLUM
- 2 blood plums, sliced in half, stone removed
- 150 ml apple cider vinegar
- 50 ml water
- 50g sugar
- 10 black peppercorns
- 2 bay leaves
- 1 tablespoon olive oil
BLACK GARLIC PURÉE
- 200g garlic noir
- 50 ml water
- 50 ml grapeseed oil
- 3g salt
10 DAYS PRIOR
- Blanch whole duck in boiling water for 15 seconds to sterilise and place on metal rack
- Mix vinegar, soy sauce and honey together and brush over the duck
- Leave duck uncovered in fridge, brushing with the vinegar and honey mixture once a day
2 DAYS PRIOR
- To prepare duck and pepper jus, soak the duck bones, meat, and chicken wings in a bowl for one hour, changing the water four times
- Dice vegetables, then add to a large pot with all other ingredients. Allow to simmer on low heat for four hours with lid off
- Strain through a paper filter (coffee filter or muslin cloth) and refrigerate
- To make plums, add all ingredients (except plum halves) to a saucepan and bring to the boil, then remove from heat and allow to cool
- Pour mixture over the plum halves and keep in an airtight container in the fridge
- Prepare the garlic purée by blending garlic and water in a food processor to make a smooth paste
- Slowly add oil to the food processor to emulsify purée, season with salt and refrigerate
ON THE DAY
- Preheat oven to 190 degrees, remove duck from fridge and bring up to room temperature for 20 minutes. Place duck in oven to cook for a further 20 minutes.
- Whilst the duck is cooking, remove garlic purée from fridge and bring up to room temperature
- Prepare plums by straining, brushing with olive oil and chargrilling on a hot griddle pan. Remove from heat.
- Heat the duck and pepper jus slowly in a saucepan
- Remove cooked duck from oven and rest for 10 minutes
- Carve each duck breast lengthways to make four pieces. Add one duck breast onto each plate, skin up, and place a half plum next to it. Sprinkle with sea salt.
- Use a teaspoon or sac-a-poche to add small dots of purée around the plate
- Spoon the jus around the duck and garnish with edible flowers if desired
Recipe serves four.