» Anthony Smook Shiraz and Shiraz Reserve

Oriental Duck Breast

• 4 duck breasts
• 5ml cumin powder
• 65ml maple syrup
• 5ml cinnamon powder
• 15ml black sesame seeds
• 5ml sea salt
• 45ml thick soy sauce
• 5ml smoked sweet paprika
• Lime halves, to serve

Preheat the oven to 200°C. Using a sharp knife score the fat of the breasts, being careful not to cut through the meat. Mix together the remaining ingredients. Pour over the duck fat. Heat a cast iron pan until very hot and place the breasts skin side down and sear for 1 minute. Turn and sear for another 30 seconds. Place on a baking tray and roast for 8 minutes. Remove. Allow the breasts to rest for 3 minutes then slice into 3. Serve with a squeeze of lime juice. You can serve it with a choice of the following: A tangy fresh salad (grated cucumber and carrot mixed with shredded red cabbage and dressed with rice wine vinegar, grated ginger, soy sauce, chopped lemongrass and chilli), thinly sliced spring onion and a dollop of plum sauce, rolled up into pancakes, or sweet potato mash flavoured with fresh ginger and chopped coriander.