• TO DRINK: Raka Biography Shiraz 2006, with ripe black berry flavours and spicy undertones which make for a fantastic food and wine experience.

    Crispy duck with raspberry relish in rice-noodle wrap

    Serves: 8
    Cooking Time: 35 mins


    • 5ml (1 tsp) muscovado sugar
    • 1ml (¼ tsp) ground cinnamon
    • 1 duck breast
    • 250g (1 punnet) raspberries
    • ½ red chilli, seeded and chopped
    • pinch of freshly ground black pepper
    • 30ml (2 tbsp) castor sugar
    • 4 sheets of Asian rice-noodle paper
    • 16 fresh basil leaves



    Rub the muscovado sugar and cinnamon into the duck skin and set aside to infuse for about 10 minutes.


    Heat a griddle pan to very hot and fry the duck, skin-side down, until crispy. Turn over and fry the other side until brown and cooked through. Remove from the heat and set aside to cool, then slice into thin strips.


    Combine the raspberries, chilli, pepper and castor sugar in a pot and simmer until the sauce starts to thicken. Remove from the heat and set aside to cool.


    Soak the rice-noodle sheets in a bowl of hot water until softened. Lay the sheets on a clean kitchen towel and lay the slices of duck across the middle of each sheet. Spoon the relish over the duck and lay basil leaves over this. Roll the sheets up tightly, slice into portions and serve.