Method

This dish will appeal to those who like nourishing dishes that are both rich in flavour and rewarding in texture. Rich and sticky soy-glazed duck on a wild rice salad that’s packed with contrasting deliciousness: chewy cranberries, cruncy edamame beans and upflifting mint and coriander, among other yummy goodies, are rounded off with a robust and spicy Asian dressing. Pop the cork on a bottle of Nederburg’s intense Bordeaux-style blend,The Brew Master, and you’re set for something sublime.

Method

In a medium saucepot, place duck legs and all braising ingredients – stock, soy sauce, honey, rice vinegar, ginger and garlic – together and cover with water.Bring to a boil, then lower heat and simmer for about 50 minutes, until duck legs are soft.Remove the pot from the heat, to let the duck rest in the braising liquid, for about 5 minutes. Remove legs from the liquid and set them aside.

Place pot back on the stove and reduce the braising liquid by half, or until it reaches a sticky consistency. Drizzle the glaze over the duck.

Prepare the rice salad dressing by mixing all the dressing ingredients together with a small whisk.

To make the rice salad, start by making carrot ribbons, using a peeler, then set them aside.Mix all the other salad ingredients together, then mix the carrot ribbons and Asian dressing through. Season to taste.

To serve, spoon rice salad over a large platter and place the duck legs on top. Drizzle any remaining sticky soy glaze on top.

For more ideas for food-and-wine pairings, visit the Nederburg page.