d’Arenberg The Stump Jump Cabernet Merlot

Grower: d'Arenberg Estate
Grape Variety: Cabernet Sauvignon / Merlot
Style: Savoury and Fruity
Country: Australia
Appellation: McLaren Vale
Vintage: 2020/21
Closure: STELVIN
Alcohol: 14% ABV
Bottle Size: 75cl

Honeyed Duck Breasts with Potato Rösti

Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 4

INGREDIENTS

For the honey and clove sauce //

4 tbsp clear honey
2 tbsp dark soy sauce
2 tbsp balsamic vinegar
2 tbsp light muscovado sugar
2 tbsp tomato ketchup
1 tsp whole cloves
225ml/8fl oz beef stock
salt and freshly ground black pepper

For the potato rosti //

2 large floury potatoes
2-3 tbsp clarified butter or duck fat
2-3 tbsp sunflower oil
sea salt and freshly ground black pepper

For the cabbage and bacon //

1 small head Savoy cabbage
25g/1oz butter
1 onion, finely sliced
4 slices streaky bacon or pancetta, cut into strips
2 tbsp water
4-6 tbsp double cream
salt and freshly ground white pepper

For the duck breasts //

4 x 275g/10oz duck breasts
1 tbsp cracked black pepper
pinch of salt
1 tbsp clear honey

1. For the honey and clove sauce, place the honey in a small non-reactive pan with the soy sauce, vinegar, sugar, ketchup, cloves and stock.
2. Bring to the boil, then reduce the heat and simmer for 5-6 minutes, or until the mixture has thickened enough to coat the back of a wooden spoon.
3. Season to taste with salt and freshly ground black pepper, then pass through a sieve, discarding the cloves, into a clean pan. Set aside until needed.
4. For the rösti, grate the potatoes coarsely into the a clean tea towel.
5. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions.
6. Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil.
7. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato.
8. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti.
9. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required.
10. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat with the duck before serving.
11. For the cabbage, cut the Savoy cabbage into quarters and remove the tough stalk.
12. Finely slice the leaves, wash them and set them aside. Melt the butter in a frying pan until foaming, then add the onions and fry for 4-5 minutes, or until softened.
13. In a separate pan, fry the bacon over a high heat until crisp and golden-brown. Drain on kitchen paper.
14. Add the cabbage and water to the pan with the onions and fry over a high heat for 2-3 minutes, or until tender.
15. Add the crisp bacon and cream, stir to combine and simmer gently until the cream has slightly thickened.
16. Season to taste with salt and freshly ground white pepper, and keep warm until ready to serve.
17. For the duck, preheat the oven to 200C/400F/Gas 6.
18. Score the fat on the duck in a diamond pattern with a sharp knife and rub salt and freshly ground black pepper into the duck fat.
19. Place the duck breasts in a dry large ovenproof frying pan, skin-side down.
20. Gently heat for 3-4 minutes, or until the fat is rendered out and the skin is crisp and golden-brown.
21. Turn the duck breasts over and cook for another minute, then pour away any excess fat.
22. Place into the oven to cook for 8-10 minutes (for medium), or until the duck is cooked to your liking. During the remaining 2-3 minutes of cooking, brush the skin of the duck breasts with honey.
23. Remove from the oven and set aside to rest for 5 minutes.
24. Reheat the rösti in the oven for 5 minutes and reheat the honey and clove sauce, stirring occasionally.
25. Carve the duck breasts into thin slices and arrange on warmed plates with the rösti and Savoy cabbage, then drizzle around the honey and clove sauce to serve.