At a recent dinner presented Pieter du Toit from the Cederberg cellar in South Africa    (4000feet high in the Cederberg mountains) various dishes were matched with the  Cederberg wines.
 Jane has given us the following recipe for duck which was served at the dinner for you to  try.  The matching wine for this dish was Cederberg Cabernet Sauvignon.

                                    

Duck Breast with Ginger, Honey and Soy

 

4 duck breasts

2 tbs honey

2 tbs soy sauce

2 tsp grated fresh ginger

1 clove garlic (crushed)

1 tsp arrowroot /cornflour ( dissolved in a little water)

1 bunch spring onions

 

1. Trim off excess fat from duck breasts
2. Warm the honey and add the soy, ginger and garlic
3. Marinate the duck breasts overnight in the soy mixture.
4. Remove the duck breasts and place on to baking tray.
5. Strain the marinade into a pan and bring to the boil, add the arrowroot or cornflour and whisk until thickened slightly.
6. Roast the duck breasts in a hot oven for 15 minutes. Drain off the fat and add the pan juices to the sauce.
7. Slice the duck breasts horizontally (they should be just pink inside)
8. Pour a little sauce over and serve with a thinly sliced spring onion garnish.