2019 Winning Wines
2019 Competition Recipes
Duck Breast with pumpkin valute, green apple and granola
Presented by chef Marcell Kustos
Fuller Bodied Dry White Wines
were judged with this recipe
500 g butternut squash
300 ml chicken stock
100 g butter
100 g parmesan, grated
0.5 Tbsp truffle oil
5 pc Granny Smith apples, peeled and cored
80 g sugar
420 ml water
excess duck fat
100 ml soy sauce
100 ml lime/lemon
100 ml apple cooking liquid
4 pc Duck breast, 56 degree C (sous-vide)
In a medium pot, melt butter, add squash and stock and cook until soft.
In a blender, puree the squash mixture with the rest of the ingredients.
In a small sauce pan, cook apples in water and sugar until soft.
Reserve the cooking liquid.
In a frying pan, fry duck breasts starting skin-side down on low heat for 5 minutes.
Flip the duck and fry for more 1 minutes.
Remove duck breasts and toast granola in the remaining duck fat.
In a frying pan, cook down to half the mixture of soy sauce, lime and apple cooking liquid.
Place duck breast and glaze before serving.
Plate the ingredients.