Duck Breast

& mixed baby leaves salad with potato stack

Both parent grapes of Pinotage (Pinot Noir and Cinsault) make lighter red wines which are a perfect foil for Duck Breast. The spices in the rub used here for the duck breast add the necessary depth of flavour when pairing with a more fuller-bodied wine like the Barista Pinotage.

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Potato Stack


- 3 to 4 large potatoes
- 3 to 4 sweet potatoes
- 200 ml double thick cream
- 2 tablespoons butter
- salt to taste
- 2 pinches nutmeg
- Rendered duck fat (purchased)


1. Place sweet potatoes in a medium saucepan; add enough water to pan to cover potatoes. Cover; bring to a boil over high heat. Reduce heat; simmer covered until sweet potatoes are very tender, about 12 minutes.

2. Drain sweet potatoes in a colander. Add cream and butter to same saucepan; place over low heat and stir mixture until butter is melted. Transfer sweet potatoes to blender; add salt and nutmeg. Add melted butter and cream.

3. Slice potatoes 2-3 mm thick.

4. Place potatoes in a medium saucepan; add enough water to pan to cover potatoes. Cover; bring to a boil over high heat. Reduce heat; simmer covered until potatoes are soft, but not overly soft.

5. Heat fat in a 12-inch non-stick skillet over medium heat until melt- ed. Cook potatoes with a pinch of salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until potatoes are tender and golden brown, about 10 to 15 minutes.

6. Assemble: 1 layer potato, 1 layer whipped sweet potato, alternate layers until the stack is finished.

Mixed Baby Leaves Salad & Mustard Vinaigrette


- 1 tablespoon minced shallot
- 1 clove garlic, minced
- 1 tablespoon whole-grain mustard
- 1 tablespoon cider vinegar
- 1 teaspoon honey
- Pinch of Maldon salt
- Pinch of cayenne pepper
- 2 tablespoons olive oil
- 1 tablespoon rendered duck fat ( from cooking the potatoes)
- 2 teaspoons chopped fresh tarragon
- Freshly ground black pepper
- A range of mixed baby leaves


1. To make the vinaigrette, in a small bowl whisk together the shallots, garlic, mustard, vinegar, honey, salt, and cayenne pepper.

2. Gradually drizzle in the oil a few drops at a time while whisking constantly, followed by the duck fat. Whisk in the tarragon and black pepper to taste.

3. To serve, toss the salad leaves with 1 tablespoon of the mustard vin- aigrette and then arrange the salad on four individual plates. Top each salad with sliced duck breast, then drizzle a dash of vinaigrette over.

Duck Breast


- 4 free range duck breasts, skin scored.
- 1 tablespoon Maldon salt
- 1 teaspoon black peppercorns
- 4 star anise pods
- 4 allspice berries
- 4 juniper berries


1. Heat peppercorns, star anise, allspice & juniper in a small pan to release their oils.

2. Transfer once cooled to pestle and mortar, add salt and grind mix- ture.

3. Rub (“massage”) into the duck breast and let it “marry” for 4 hours.

4. Transfer breasts to vacuum-sealed bag and cook in slow cooker on low setting for 2 hours.

5. Fry in rendered duck fat until skin is dark brown.

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