Warm Duck Breast and Fig Salad
This is a wonderful dish in autumn when our fig tree is bearing lovely black fruit.
Sometimes we make our own fresh goats cheese if we can get hold of the milk and that adds an extra special taste to the dish.
Preferably we would use the duck breasts available at the Barossa Farmers Market but you could use any other farmed meat.
The Tempranillo never sees any new oak to preserve the fruit character and so we think that this wine slightly chilled to 17 - 18 degrees is a perfect accompaniment to this dish.
4 Duck Breasts
Mixed Salad leaves
Fresh Goats Cheese
White Balsamic Vinegar
Salt and Pepper
Season duck breasts with salt and pepper and pan fry in a mixture of oil and butter, skin side first until crispy. Turn over and cook until medium rare. Let them rest for at least 20 minutes.
Meanwhile, arrange salad leaves in a flat bowl or plate. Slice duck breasts, cut figs into quarters and scatter over the leaves. Crumble goats cheese over top and dress with olive oil and white balsamic vinegar. Season with salt and pepper.
Every so often our Marananga vineyard is blessed with a season where the winemaking stars align.
A year for perfect fruit maturation, the Lepus is the pick of the crop from the outstanding 2013 vintage.
The 2013 Ironscraper is a wine that suits its name. Deep crimson in colour its special personality is its length and grip – helped along with an almost imperceptible touch of Barossa Cabernet.
A complex and elegant Marananga Shiraz, finessed with a touch of American Oak.
With the concentration and fruit definition to complement robust red meats - even hare if you’re game!
Layered Mediterranean freshness and fruit flavours - quinces and pomegranates and cherries.
A stylish, medium bodied red, brilliant with succulent charcoal grilled quail or a lazy afternoon Tapas.