• TO DRINK: Go for a rich yet delicate red wine, ripe enough to match the sweetness of the dish. Graham Beck The Old Road Pinotage will work.

    Duck with apple and water chestnut salad

    Serves: 6
    Cooking Time: 1 hour 15 mins


    • DUCK
    • 2 x 250g – 300g duck breasts
    • 60ml (¼ cup) soy sauce
    • 60ml (¼ cup) extra virgin olive oil
    • 30ml (2 tbsp) sake
    • 10ml (2 tsp) honey
    • 22,5ml (1½ tbsp) soy sauce
    • 30ml (2 tbsp) rice wine vinegar
    • 30ml (2 tbsp) sake
    • 30ml (2 tbsp) mirin
    • SALAD
    • 300g Granny Smith apples, cut into 5mm thick slices
    • 100g water chestnuts, sliced
    • 200g cress (use alfalfa, soy or shiso)
    • 60ml (¼ cup) peanut oil



    Preheat the grill to high.


    For the duck, combine all the ingredients in a bowl. Cover with plastic wrap and chill for at least 30 minutes.


    For the dressing, combine all the ingredients in a small saucepan and simmer over a low heat for 5 – 7 minutes. Cool and set aside until needed.


    Grill the duck to medium rare, about 5 minutes. Baste it with the marinade in the last minute of cooking.


    For the salad, combine all the ingredients in a bowl and toss through the dressing. Cover with plastic wrap and chill until needed.


    To serve, divide the salad between serving plates. Slice the duck, and arrange a few slices on the salad. Serve at room temperature.