{"id":72148,"date":"2019-09-04T10:00:04","date_gmt":"2019-09-04T10:00:04","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=72148"},"modified":"2019-09-17T08:06:58","modified_gmt":"2019-09-17T08:06:58","slug":"win-with-alto-wines-make-this-duck-with-oranges-cauliflower-puree","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/win-with-alto-wines-make-this-duck-with-oranges-cauliflower-puree\/","title":{"rendered":"Make this Duck with Oranges & Cauliflower Pur\u00e9e"},"content":{"rendered":"

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To honour Alto’s<\/a> 100th year of winemaking history, chef Jacques Erasmus, of Hemelhuijs<\/a> restaurant, has created a series of five delicious recipes, each paired with an Alto wine.<\/p>\n

So far, we’ve created four stunning dishes, Beef Carpaccio with Rosemary Straw Fries<\/a>, Crispy Pork Belly with Vermouth-Soused Prunes<\/a>, Karoo Lamb with Rocket Butter<\/a> and Seared Tuna with Miso Caramel<\/a>. This fifth and final recipe is this series is the pi\u00e8ce de r\u00e9sistance and showcases beautifully cooked duck breast with local oranges and cauliflower.<\/p>\n

Cook Something Special for your Dinner Party with Alto Wines<\/h4>\n

Duck is not as easy to come by for home cooks as other proteins but there are suppliers at local organic markets and speciality delis that can source for you. It’s a wonderful meat to work with and if cooked properly, should yield crispy skin with well-rendered fat and tender, juicy meat. Don’t be afraid to work with this protein, when done right it’s so worth it. The sweetness of oranges balances the gamey flavour and the cauliflower adds a creamy element.<\/p>\n

Chef Jaques Erasmus, \u201cDuck is rich and complex meat and the addition of oranges makes it a real winter hero.”<\/p><\/blockquote>\n

Serve this dish with Alto MPHS,<\/strong> the flagship wine in the Alto collection. On the nose, you will find dark fruit Cabernet Sauvignon, with elegant red fruit Cabernet Franc notes and well-integrated wood spice. This wine has well-balanced fruit, structure and acidity.<\/p>\n

“The meaty richness of the duck works beautifully with the structure of the wine and the creamy softness of the cauliflower adds richness to the pairing,” chef Jaques Erasmus.<\/p><\/blockquote>\n

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Grilled Duck with Oranges and Cauliflower<\/h4>\n

Serves: 6<\/strong>
\nDifficulty:<\/strong> easy-moderate
\nPrep time:<\/strong>\u00a030 minutes
\nCook time:<\/strong> 30 minutes<\/p>\n

Oranges<\/strong><\/p>\n

6 oranges, peeled (blood oranges if you can find)
\n100 g light brown sugar
\npinch of salt and white pepper
\nolive oil to drizzle<\/p>\n

Cauliflower Pur\u00e9e<\/strong><\/p>\n

2 medium heads of cauliflower, rinsed and roughly chopped
\n100 g butter
\n50 ml milk
\n2-3 drops of truffle oil
\ngrated nutmeg to taste (or a dusting of dried nutmeg)<\/p>\n

Duck & Red Wine Reduction<\/strong><\/p>\n

6 duck breasts
\nsalt and white pepper to taste<\/p>\n

2 tsp (10 ml) fresh thyme, finely chopped
\n200 ml quality red wine
\n1 clove of garlic, bruised<\/p>\n

Oranges<\/strong><\/p>\n

Preheat the oven to 200 \u00baC.<\/p>\n

Cut the peeled oranges in half and place into a small, deep roasting tray.\u00a0 Sprinkle with the sugar, white pepper, salt and olive oil and roast in the oven for 15-20 minutes until soft and slightly shrivelled.<\/p>\n

Cauliflower Pur\u00e9e<\/strong><\/p>\n

Place the cauliflower into a saucepan and add enough water to cover. Cook over medium heat for 25-30 minutes until soft. Drain the extra water and then add the butter, milk, truffle oil and seasoning and blend until smooth. Add little more milk to make a smooth soft pur\u00e9e.<\/p>\n

Duck & Red Wine Reduction<\/strong><\/p>\n

Score the duck breasts and season with salt, pepper and thyme. Heat a heavy-based saucepan over medium heat and cook the duck breast, skin side down, for 8-10 minutes until the fat is crisp. Turn and cook for a further 4-5 minutes.<\/p>\n

Remove the duck and set aside to rest for 10 minutes. Pour the fat out of the pan and into a dish and set aside.<\/p>\n

Deglaze the pan with the red wine and add the clove of garlic and simmer to reduce the liquid by half. Add a tablespoon of the reserved duck fat, remove the garlic clove and blend the mix with a stick blender to emulsify the wine reduction.<\/p>\n

Cut the duck into slices and serve on the cauliflower pur\u00e9e with the oranges and a spoonful of the red wine glaze.<\/p>\n

Two handy tips to remember when making this recipe:<\/strong><\/p>\n

– Cook the duck on the fat side first and sear on the other.
\n– Be sure to rest the duck for 10 minutes before slicing.<\/p>\n

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<\/a><\/div><\/div>\n

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Get the Recipe<\/a> | Buy the Wine<\/a><\/strong><\/p>\n

alto.co.za<\/a>\u00a0|\u00a0Facebook<\/a>\u00a0|\u00a0Twitter<\/a>\u00a0|\u00a0Instagram<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

To honour Alto’s 100th year of winemaking history, chef Jacques Erasmus, of Hemelhuijs restaurant, has created a series of five delicious recipes, each paired with an Alto wine. So far, we’ve created four stunning dishes, Beef Carpaccio with Rosemary Straw Fries, Crispy Pork Belly with Vermouth-Soused Prunes, Karoo Lamb with Rocket Butter and Seared Tuna with Miso Caramel. This fifth and final recipe is this series is the pi\u00e8ce de r\u00e9sistance and showcases beautifully cooked duck breast with local oranges […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-72148","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/72148","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=72148"}],"version-history":[{"count":10,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/72148\/revisions"}],"predecessor-version":[{"id":72654,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/72148\/revisions\/72654"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=72148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=72148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=72148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}