2019 Winning Wines
Fuller Bodied Dry White Wines – SIWC 2019
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.