Food & Wine

Deakin Estate, passionate about food as much as wine, has collected recipes kindly sent to us by friends who have perfected their own food matches for our wine. Do you have an idea for matching food to one of our wines? Upload a recipe and share with everyone else.
Food that goes with Deakin Estate Pinot Noir
Pinot Noir

Warm duck salad with beetroot and pomegranate


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

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

Recipe by