Food & Wine

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Food that goes with Deakin Estate Pinot Noir
Pinot Noir

Warm duck salad with beetroot and pomegranate


INGREDIENTS

8 baby beetroot
1 pomegranate*, halved
2 tbs redcurrant jelly, warmed gently
1/4 cup (60ml) extra virgin olive oil
1 tbs sherry vinegar*
1 tsp Dijon mustard
4 duck breast fillets*
100g thin green beans, blanched
1 cup micro salad leaves* (or wild rocket)
150g marinated feta, drained
2 tbs chopped walnuts, toasted
METHOD

Step 1
Cook beetroot in boiling water (or steam), for 20 minutes or until tender. Peel and quarter when cool enough to handle, then set aside.

Step 2
Gently press each pomegranate half over a juicer to extract juice and loosen seeds. Place the juice in a bowl, then using the sharp tip of a knife, remove the seeds and add to the bowl. Place warmed jelly in a bowl and whisk in oil, vinegar, mustard and 2 tablespoons pomegranate juice. Season, then set aside.

Step 3
Preheat oven to 190°C. Heat an ovenproof non-stick frypan on medium-low heat.

Step 4
Season duck and cook for 6-8 minutes, skinside down, until most of the fat has rendered and skin is crisp. Turn, cook for 30 seconds, then transfer pan to oven and cook for a further 5 minutes for medium-rare or until cooked to your liking. Set aside to rest.

Step 5
Place beets, beans, leaves, feta and nuts in a bowl. Toss gently with 3 tbs dressing. Pile onto plates. Thinly slice duck and add to salad. Drizzle with remaining dressing and sprinkle with pomegranate seeds to serve.

Serves 4


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