Adele's Recipe...

Pan seared duck breast with grilled peach and roasted hazelnut salad

Ingredients

4 duck breasts

Salt and pepper

Glaze

¾ teaspoon ground star anise

1 cinnamon stick

2 cloves

¼ cup fresh ginger

½ cup rice wine vinegar

1 cup soy sauce

1 cup pomegranate molasses

2 cups orange juice

½ cup honey

Salad

2 fresh ripe peaches

50g Rocket

100g hazelnuts

Vinaigrette

40ml white wine vinegar

80ml Olive oil

1 tspn mustard

Salt and pepper

Method:

First prepare the glaze. Place all the ingredients in a saucepan, heat and then simmer for approximately 30 minutes until the liquid has reduced to about half a cup. Pour the reduced liquid through a sieve to remove all solids and set aside.

Next prepare the vinaigrette. Combine all the ingredients in a container, stir thoroughly and set aside.

Preheat oven to 180ºC. Score the skin of the duck breasts and season with salt and pepper.  Seal the duck breasts in hot pan with a little olive oil until the skin is crispy, and then place in the preheated oven and cook for 7 to10 minutes for medium rare. Remove the duck from the oven and place in a warm area to rest for 7 to10 minutes.

Slice the peaches in half and remove stones, then sear them on very hot pan for 2-3 minutes and cut in half again.  Meanwhile roast the hazelnuts in oven for 3 to 4 minutes.

To Serve:

Toss rocket, hazelnuts and peaches together with the vinaigrette and divide evenly on serving plates. Slice the duck into pieces of about one centimetre in thickness and rest on top of salad. Drizzle the duck with the glaze, open a bottle of 490metres Pinot Noir and enjoy the shower of compliments from your guests!