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
  • 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.

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