How To Make Roasted Duck Breast With Chestnut Mushrooms and McLaren Vale Shiraz Vinaigrette

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Sails Restaurant is beside the harbour at Lavender Bay at the McMahon's Point Ferry Terminal, with spectacular views of the Harbour Bridge and Opera House. • Head Chef Nathan Darling delights in using the freshest local produce, and here cooks a wonderful winter dish with roasted duck breast on a bed of celeriac purée, with Brick Kiln Shiraz infused currants and sautéed calovo nero. Brick Kiln Shiraz from McLaren Vale features on the extensive wine list put together by Adam Moody. • Download the full recipe from http://www.brickiln.com.au/restaurant... • For more information on Brick Kiln wines, visit the Brick Kiln Winery cellar door in McLaren Vale, South Australia or find us online at http://www.brickiln.com.au or visit our • Full Transcript: • I'm Nathan Darling. I'm the Head Chef here at Sails on Lavender Bay. • I've been here coming up for 5 years at this beautiful location. • It's certainly one of the best locations as far as views - it's such a nice way to come to the restaurant via ferry from Circular Quay. • And I think it's a bit of a ... a bit of a hidden gem. • I love working here. • Myself and Adam, the restaurant manager, we've got a very close relationship, along with the owners. I think it's a perfect sized restaurant - the whole thing just really works. • We produce real honest extremely tasty food. I try not to overcomplicate the dishes. The customers are the most important people that we want to please. • I love a good Shiraz, and obviously coming to this time of year it's perfect Shiraz drinking weather. • It's perfect with my heavier meat dishes. And the Brick Kiln Shiraz is always has a permanent fixture in our wine list. I think it's just a well balanced red. There's always been positive feedback. • I've got a lot of inspiration from Brick Kiln, and that's going to be the basis of the sauce that we're doing with this particular duck breast today. We're going to do a Roasted duck breast with celeriac puree, calovo nero, chestnut mushrooms, and a currant and Brick Kiln Shiraz vinaigrette. • We're going to get the duck breast, going to pan fry them, until they're nice and golden, and then we're just going to put that into the oven between 6 and 8 minutes. • We're going to dice probably a quarter of the celeriac into a nice cube. Chop the remainder, just put it in a little saucepan with some butter, a little bit of water, and just gently cook it until it just goes really soft. Puree it up. • And we're going to strip the calovo nero. Calovo nero is a bitter Tuscan leaf, saute it off in just a bit of olive oil. • With the chestnut mushrooms, they will also be tossed off in a little bit of olive oil, with the dice of celeriac. • Then we've got to make the dressing. • We get the Brick Kiln Shiraz and reduce that down, by about one third. Add a splash of red wine vinegar, put a little sprig of thyme in there as well, pour that on some currants. • All the components just balance each other out - the sweetness and the earthiness of the celeriac, the saltiness and the bitterness of the calovo nero, the sharpness and the tang of the Shiraz dressing. • I think this is the perfect dish for a sort of cold winters day - it's just beautiful!

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