Crispy & elegant
Two of the Valley’s leading ladies, winemaker Lisa McGuigan and Head Chef Sara Connors from Amanda’s on the Edge have teamed up for a perfect winter pairing of one of Lisa’s signature Pinot Noirs, and crispy-skinned duck maryland, topped with plum compote on a bed of sautéed leek and shallots.
Crispy-skinned duck maryland
Ingredients (serves 10):
- Duck Maryland
- 10 duck maryland
- 2 tbs minced ginger
- 1/2 ltr dry sherry
- 2 ltr chicken stock
- 2 leeks, sliced
- 10 shallots, sliced
- 50 ml balsamic vinegar
- salt and pepper to taste
- PLUM COMPOTE
- 500 g tin of plums, seeds removed
- 1 onion, chopped
- 1/2 cup sugar
- 1/2 cup white wine vinegar
- 1/2 tsp cayenne pepper
- Bake duck maryland in high sided baking tray for 30 minutes at 210 degrees to render out the fat.
- Discard fat, leaving duck in the tray.
- Add ginger, sherry, chicken stock, cover with baking paper and a lid. Braise for 2 hours at 115 degrees. Remove duck from tray, cool on a cooling rack.
- Pour braising stock in a pot, simmer until reduced by half, add balsamic vinegar. Simmer for a further 10 minutes, add salt and pepper to taste.
- For the compote, place all ingredients into a pot, simmer for 1 1/2 hours until jammy.
- For plating, sauté sliced leek and shallots in a pan with olive oil until soft.
- Place cooled duck into 200 degree oven, top with one tbs of plum compote, cook until skin is crispy.
- Place cooked leek and shallot onto a plate, top with duck and pour jus, avoiding duck for skin to stay crispy.
For more information visit lisamcguiganwines.com