Wine is best consumed with food and it can also make a fabulous addition to many recipes!

Duck and Topaque? Match made in heaven!

Monday, April 14, 2014

This dish is incredible! Using flavours not traditionally used together, Chef Adam Mclean from Elements at the Gardens in Wagga Wagga has invented this recipe which not only has a salted caramel thing going on but the freshness of the mint and peach will leave you wanting more every time. Why not try making it for your friends and get them to guess the secret ingredient?


  • 2 duck breast fillets (around 220 grams)
  • 230 ml Topaque (200ml for syrup, 30ml to marinate)
  • 2 tbls black tea
  • 2 tbls dried rosemary
  • 2 tbls dried thyme
  • 1 tbls brown sugar
  • Sea salt flakes and black pepper
  • 600g Jap pumpkin
  • 30g butter
  • 1 large peach
  • small salad onion
  • 4 mint leaves
  • 12 spears of Asparagus


To cook the duck:
  • Pat dry the duck and place in a bowl. Drizzle with Topaque (30ml) and marinate for one hour
  • Place duck in smoker and liberally salt the skin with good sea salt. (If you don't have a smoker it's easy to use a standard pot with a steamer pot, just line the bottom of the pot with foil to aid in cleaning). 
  • For your smoke mix combine equal quantities of tea, rosemary and thyme with a tablespoon of brown sugar and smoke the marinated duck on low heat on the stove until the duck is just firm when pressed in the centre.
For the pumpkin puree
  • Peel and chop pumpkin into roasting sized pieces, toss in a bowl with olive oil, black pepper and sea salt. Roast in the oven at 170ºC until soft and just coloured.
  • Place in food processor while still hot and process while adding butter a teaspoon at a time until puree is glossy and smooth.
For asparagus
  • Chop the bottom 4cm from the stalks, then with a vegetable peeler, peel the skin from the next 4cm. To cook simply immerse in salted boiling water for 40 seconds, then toss with oil and seasoning.
For the peaches
  • Add 200ml of Topaque to a saucepan with 100ml of water and 100g of sugar, on medium heat and reduce by 2/3rds until syrup consistency. Set aside.
  • Cut peach in half and slice thinly, add to hot syrup and gently mix.
  • Remove peaches and toss with finely sliced salad onion and mint.
To plate and present:
  • Spoon 2 tablespoons of puree onto a plate and smooth into a disk with the back of the spoon, place asparagus spears in centre of plate on top of puree.
  • Slice duck breast into 5mm slices and place on asparagus slightly fanned. Arrange peach salad on top of the duck.
  • Drizzle peaches and plate with reserved syrup