Roast duck breast with sweetcorn chips and buchu jus


4 large free range duck breasts, skin scored lightly, 200 g maize meal, 1 tin sweetcorn, 500 ml milk, 200 ml water, 80 g grated Parmesan, salt and pepper, 60 g butter, 500 ml chicken stock, 100 ml grape juice, 2 g dried Buchu (alternatively chive garlic or wild garlic)


Cook the corn in the milk and water over low to medium heat until cooked (about 20-25 minutes). Season with salt, pepper and the grated Parmesan cheese. Cool in a large baking tray and cover with cling film directly on the surface. Once cooled, slice into desired shapes/cubes and cook in the 40 g butter on all sides until golden brown and crispy. Keep warm.
In a large, non-stick pan place the duck breasts skin side down and turn the heat on low. After a few minutes, pour off the excess fat and continue rendering. Once the fat side is golden and crispy, turn over the duck breasts and cook about 4 minutes over a medium heat. Remove the breasts from the pan and rest in a warm place for 15 minutes.
To prepare the buchu jus, heat the chicken stock with the grape must and buchu/bear's garlic or chives in a medium saucepan until about half the liquid has almost reduced. Season to taste and stir in the remaining butter until the jus has a glossy, almost syrupy consistency. Slice the cooked duck breast into thick slices and place on your serving plate with the Maize-chips and spoon over some of the Buchu Jus.

Wine recommendation:

The Simonsig Tiara 2017 is particularly well suited to hearty meat dishes, as the red wine comes up with rich notes of cherries and raspberries. Powerful and elegant at the same time is the Simonsig Labyrinth Cabernet Sauvignon 2017, whose character consists of velvety tannins and is thus an ideal food companion. The Simonsig Redhill Pinotage 2018, which was aged in French oak, also harmonizes particularly well with hearty dishes with its fruity nuances of cherries and red berries.

Tags: Red wine, Poultry

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