We asked our in-house chef, Clive Greenhalgh of Gatherers Caterers, to come up with his favourite autumnal food and wine pairing. Much to our delight, he was more than willing to cook up a storm in our C&B kitchen to create this Duck Breasts with Squash, Sweetcorn and Sage dish – a kaleidoscope of flavours that provide a great way to slip into the change of season.
Duck breast with its gamey nuances makes the obvious wine pairing something red, but its notoriously fatty nature means needing a wine with good acidity levels to cut through the richness. The addition of sweetcorn and squash elevates the dish to give a fruity note and the sage brings an earthy quality – all flavours that need to be considered in order to find the perfect wine match.
Thankfully, as the Corney and Barrow team have already tried and tested this dish (it’s a tough job!) we can advise you on the perfect bottle to pair…
Crozes-Hermitage Rouge Esquisse, Domaine des Hauts Châssis 2021 has enveloping blueberry fruit combined with bright brambly berries, meddling with notes of dark chocolate, violet and sweet spices. This is expressive, supple and harmonious with silky tannins and a distinctive mineral length. The fruit-forward nature of this wine lends itself to the squash and sweetcorn elements whilst the dark chocolate and violet notes interact perfectly with the duck and sage. Made from 100% Syrah, this northern Rhône red has a fabulous depth of flavour and subtle peppery note that pairs particularly well with the rich sauce.
The Domaine des Hauts Châssis estate sits atop terraces of rolled pebbles, coarse sand and red clay – a unique terroir which is farmed organically. The vine’s juxtaposition to the Rhône River, tempered by the cool Mistral wind, results in this red possessing a refreshing lick of acidity – that all-important characteristic to match with duck.
Duck Breasts with Squash, Sweetcorn & Sage – Serves 4
Ingredients:
700-800g Duck Breast
(approximately one small one per person but, as it will be sliced, two or three large ones will work equally well)
1 Butternut Squash
2 Fresh Corn on the Cob
1 Tin Sweetcorn
10 Leaves (approx) Cavalo Nero
Splash of chicken stock and/or red wine
Bunch sage
Butter
Salt and Pepper
- Dry your duck breasts and score the fat in a criss-cross. Season well with salt and pepper on the flesh side and with salt on the fat side.
- Slice the butternut squash in half -peel, remove the seeds and cut one half into chunks and finely dice the other.
- Heat the oven to 200c – melt some butter in a roasting dish season the chunks of squash and roast for 15mins, then add your seasoned diced squash and cook for another 15 minutes – until both are tender and taking on a bit of colour.
- Slice the corn off the cobs and add to the squash mixture.
- Saute the sage leaves in butter until crisp.
- Empty the tin of sweetcorn – with the water – into a food processor (or use a stick blender) and puree.
- Preheat a non stick pan on a gentle – medium heat – add the duck breasts skin side down and cook gently, pouring off the fat as it renders.
- Cook for approx 10-15 minutes on the skin side and then another 5 or so on the flesh side – depending on how pink you like the meat. Put in a warm place to rest.
- Reheat the corn/squash mixture, the corn puree and cook the Cavalo nero in a little water.
- Splash your chicken stock and wine into the pan that you used for the duck and scrape with a wooden spoon. Gently reduce by 1/3rd and add a knob of butter.
- Put a spoonful of puree on the plates plus the chunks of squash and the corn-squash. Put the cavalo nero on top of this.
Slice the duck breasts (as you prefer- thinly, on a bias etc ) place on top of the vegetables, pour over the hot sauce and sprinkle with crisp sage leaves.
Try it for yourself!