Executive Chef Jonathan Gargan reccomends this Magret Duck recipe from the Cape Point Vineyards Restaurant as the perfect dish to serve on a winters day with a bottle Isliedh.
4 trimmed duck breasts
400g egg noodles
40g edamame beans
2 whole pak choi
40g sugar snap peas
40g wonton pastry
10g sesame seeds
40ml olive oil
40l soy sauce
200l chicken stock
10ml sriracha sauce
Score the skin of the duck breast, season with salt and pepper and place in a cold pan on a medium heat so the skin browns slowly and releases the fat. Turn the breast over and seal the other side. Place in an oven pre heated to 180°C and cook for 7-10 minutes for a medium result. Let rest once removed from the oven to prevent the juices from leeching out.
Pour boiling water over the noodles and soak until soft. Refresh with cold water.
Bring the chicken stock up to a boil and add the ginger, garlic and chilli
Blanch the vegetables for 30 seconds and then lightly fry in a pan with a little olive oil, season to taste.
Blanch the noodles for 30 seconds and then lightly fry in a pan with a little olive oil, add Sriracha sauce to taste and season.
Finely slice the wonton pastry and deep fry.
Plate up and garnish with sesame seeds and coriander. Pour the broth into small jugs and serve on the side.