Continuing with the theme of hearty winter reds, here’s an unusual way to cook duck that goes very nicely with a Shiraz.  It’s, as always, really quick and easy to make but that doesn’t make it any less delicious.  I would serve it with a Nederberg Shiraz, the lovely soft velvet tannins counteract the fattiness of the duck, and its cherry and blackcurrant flavours go really well with this recipe. Ingredients Serves: 2 2 duck breast fillets with the skin on 1 pinch salt 1 pinch cayenne pepper 1 pinch freshly ground black pepper 125ml chicken stock 2 tablespoons honey 2 tablespoons soy sauce 2 tablespoons rice wine 1 tablespoon grated fresh root ginger 1 teaspoon tomato puree 1 pinch chilli powder 1 teaspoon lime…