Main content
LifeStyleFOOD.com.au

Grilled Duck Breast, Duck Fat Potatoes And Cured Zucchini Salad

I haven’t had duck grilled that much before in Australia but it really is a great way to champion the lovely tender meat of the duck breast. This is a recipe that works beautifully during the summer, its light and the zucchini salad really makes appealing for those warm French (or Australian) nights.

Grilled Duck Breast, Duck Fat Potatoes And Cured Zucchini Salad

Notes

MATT SKINNER'S WINE SUGGESTIONS Chateau de la Jaubertie Cuvee Mirabelle Rouge, 2004 Bergerac, France

The postcard-perfect Chateau de la Jaubertie sits happily at the top of Bergerac’s distinguished pile of producers. A traditional blend of Cabernet, Cabernet Franc and Merlot, expect to find a nose layered with tightly wound cassis and dark berried fruit alongside smells of liquorice, leather and wild mint. In you mouth you’ll find no shortage of concentration with plenty of sweet dark fruit, mineral-like texture and measured dry grippy tannin. A delicious wine and perfect with everything from game through to full–flavoured red meat dishes.

A great local alternative would be one of Margaret River's many great Cabernet blends. Cape Mentelle Trinders 2006 is a soft, fruity, beautifully structured wine and would more than fit the bill (expect to pay around $25 - $30).

» Metric Converter

» Top Wine Matches For This Recipe

Angus Hughson

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Grilled Duck Breast, Duck Fat Potatoes And Cured Zucchini Salad.

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating