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Sweet and tangy duck breast meat is balanced here by the presence of no less than five subtle spices in this fine dish – thyme, black pepper, pink pepper, cinnamon and ginger. The prepared breasts of honey and spices are coated in oil and cooked skin side down on the lowest oven rack for slow and effective absorption of all the flavours, until the skin is dark golden brown and the meat is firm at medium rare. They’re served with zucchini, prune stew with ginger baby potatoes and garlic confit, in a presentation matching the beauty of the taste.

 

Wine Companion:  A very good wine list, good depth in certain ranges. I’m looking for a light to medium style Pinot Noir, and happy to find the Sileni  cellar selection from Hawke’s Bay. Gorgeous red fruit, nicely balanced, and best served slightly chilled.

 

For more contact: samuizazen.com & andamanwineclub.com

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