A guest post by Adele Griffiths who went to “The good food and wine show” in Cape Town where Australia’s Masterchef Jonathan Daddia did some kitchen magic.
Jonathan Daddia - Cape Town
Jonathan’s dish was Vanilla Balsamic Roast Duck with Glazed Pears and Toasted Walnuts:
He used 2 duck breasts and seasoned them sea salt and freshly ground black pepper. While preparing he preheated the oven to 200 deg. The breasts are placed skin-down in a cold non-stick pan, and then placed over high heat. Cook for about 3-4 minutes until the fat is released and the skin browned. Turn the breasts over and cook for 1 minute.
Drain fat from the pan, turn the breasts back onto the skin side, add a good splash of balsamic vinegar with the seeds of a vanilla pod and place in the oven for 6-8 minutes.
At the same time roast the walnuts in the oven. Remove the duck and the walnuts from the oven. Let the duck rust for 2-3 minutes before slicing.
Slice one small pear and glaze by heating some butter in a small pan over medium heat, add the honey and sauté the pears gently until they are nicely coloured all over. Don’t burn or overcook!
Place a small bunch of rocket on a plate, top with glazed pear and walnuts. Arrange the sliced duck on the place. Drizzle with balsamic reduction.
httpv://www.youtube.com/watch?v=BczcJYE7zfs
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