4 Duck Breasts, skin and duck fat removed
Half cup red wine
Quarter cup Beesonline Red Wine and Manuka Honeygar
4 bay leaves
Half cup Olive Oil
With a sharp knife carefully remove skin and fat from duck breasts and combine breasts with marinade ingredients. Cover and refrigerate overnight.
Beesonline Red Wine and Manuka Honeygar Glaze
2 tablespoons flour
325mls chicken stock
50 mls red wine
30 mls Beesonline Red Wine and Manuka Honeygar
1 teaspoon Manuka honey
Melt butter in saucepan, whisk in flour and cook to make a roux. Stir in remaining ingredients, heat to boiling, then simmer 10 minutes skimming off the fat to create the glaze.
Leek and Bacon Sauté
1 leek, sliced
4 rashers bacon, diced
Heat butter in pan, add leek and bacon and sauté until soft.
Heat oven to 200 degrees C. Remove duck breasts from marinade and discard the marinade. Sear duck breasts briefly (2 seconds) in a very hot ovenproof pan, cover the pan and bake in oven for 8 minutes. Remove from oven and allow to rest for 10 minutes.
TO SERVE:Slice each duck breast diagonally into several slices. Serve duck breast slices on a bed of wild rice with sautéed leek and bacon. Dress with the Red Wine and Manuka Honeygar Glaze.
TIP FROM THE EARTHSONG LODGE CHEF, TREVOR RENDLE: Discarding the skin and duck fat makes this a lean and healthy main course choice and the marinade tenderizes and enhances the flavour of the duck breasts.