Main Meals
Warm duck shreds on marinated strawberries
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Wine/Spirit Pairing
Pierre Jourdan Tranquille 2004
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 250 g strawberries, sliced into strips
- 2 duck breasts (about 500g)
- 8-12 whole spring onions (optional)
- Sunflower oil for deep-frying
- Wild rocket for garnishing
- For the marinade, mix together:
- 1/4 cup Turkish-fig balsamic vinegar
- 2 tablespoons verjuice
- Sea salt
- Milled pepper
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Steep the strawberries in the marinade for 15 minutes, then strain, reserving the marinade.
Separate the duck meat from the skin and slice the meat into strips.
Quickly deep-fry the meat until it is just cooked and still moist.
Drain and steep in the reserved marinade.
Deep-fry the duck skin until it is crisp and golden.
Deep-fry the onions, if required.
To serve: For a home-style look, spoon the marinated strawberries onto plates. Top with warm duck meat, crispy duck skin and a tangle of spring onions (if required).
Tuck in wisps of wild rocket.
For a more elegant starter, separate the duck meat and strawberries on the plate and decorate with a drizzle of marinade.
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