Red Cabbage Melbourne A Perfect Pairing with Duck Breast

Introduction

When it comes to cooking duck breast, finding the perfect wine pairing can elevate the dining experience. While the classic choice is Pinot Noir, we have discovered that Nero d’Avola also complements game birds exceptionally well. In this article, we will explore Lyndey Milan’s delicious duck breast recipe with red cabbage sauerkraut and discuss the ideal wine choices for this dish.

The Recipe

Sauerkraut Preparation

To begin, you’ll need to sterilize two medium jars. Boil them in water for 10 minutes, remove with tongs, and dry them in a low oven.

Next, remove the core of the cabbage and finely shred it using a sharp knife, mandoline, or food processor. Place the shredded cabbage in a large, non-reactive bowl. With clean hands, toss the cabbage with salt and spices, then let it sit for 30 minutes until it starts to sweat.

After the cabbage has sweat, massage it with your hands for 10 minutes or use the flat head of a meat tenderizer to bash it until the liquid runs out.

Now, tightly pack the cabbage and its released liquid into the sterilized jars, pressing down firmly to release any air bubbles. You can use small dishes or ziplock bags filled with pastry weights or water to weigh down the cabbage. Wipe the jar rims clean, seal the jars, and ensure that the liquid covers the cabbage by 3cm. If needed, top up with pure, filtered water mixed with salt.

Place the jars on a tray in a cool, dry place for fermentation. Open the jars daily to allow the sauerkraut to “burp” and make sure the cabbage remains covered. After 2 days, you’ll notice stronger bubbling and “burping.” Taste the sauerkraut daily after 3 days. If you’re satisfied with the level of sourness, reseal the jars and refrigerate. For a more sour taste, let the sauerkraut stand for longer. Generally, it takes 7-10 days to ferment, but it can be left out longer for further development. Once ready, store the sauerkraut in the fridge for 3-6 months. Keep in mind that it may lose some crispness after 3 months. This recipe yields approximately 800g of sauerkraut.

Duck Preparation

Preheat your oven to a very low temperature, only 80ºC. Score the duck skin diagonally and rub a mixture of salt and pepper into the skin. Place the duck skin-side down in a cold frying pan, then turn on medium heat and cook until the skin is brown and crisp, approximately 6-8 minutes. Flip the duck and cook the flesh-side down until it reaches your desired level of doneness. For medium-rare, cook for about 2-4 minutes.

Transfer the cooked duck to a warmed plate and place it in the low oven to rest.

Pour off any excess duck fat from the pan, but leave a small amount. Add the apple slices and sage and cook until the apples turn golden on both sides. Remove the apple slices from the pan.

Now, add garlic, calvados, chicken stock, and apple juice to the pan. Increase the heat to high and scrape up any residue. Return any duck juices to the pan and cook until the mixture reduces and slightly thickens.

Carve the duck into 1cm slices and nap it with the sauce. Toss the apple slices with the sauerkraut. If desired, serve with wilted spinach.

Wine Pairing

When it comes to pairing wine with this delicious duck breast recipe and red cabbage sauerkraut, two excellent choices stand out: Pinot Noir and Nero d’Avola.

Pinot Noir

Pinot Noir is a classic choice for duck dishes, and it pairs exceptionally well with the rich flavors of the duck breast. The light to medium body, fruity flavors, and moderate tannins of Pinot Noir complement the gamey flavors of the duck, creating a harmonious balance. The wine’s acidity also helps cut through the richness of the dish, enhancing the overall dining experience. Pinot Noir from the Melbourne region is particularly recommended for this pairing.

Nero d’Avola

While Pinot Noir is a popular choice, don’t overlook the merits of Nero d’Avola when it comes to game birds. The boldness and full-bodied nature of Nero d’Avola make it an excellent companion for duck dishes. Its dark fruit flavors, robust tannins, and hints of spice provide a delightful contrast to the flavors of the duck and sauerkraut. Nero d’Avola from Melbourne can be a great alternative to Pinot Noir, offering a unique and satisfying wine pairing experience.

Conclusion

When preparing Lyndey Milan’s duck breast with red cabbage sauerkraut recipe, it’s important to consider the ideal wine pairings to enhance the flavors of the dish. While Pinot Noir is a classic choice, Nero d’Avola also proves to be an excellent accompaniment to game birds. Both wines bring their unique characteristics to the table, enhancing the dining experience and creating a memorable combination of flavors. So, whether you prefer the classic elegance of Pinot Noir or the boldness of Nero d’Avola, you can’t go wrong with either choice when enjoying this delectable dish.