Pinotage, probably the most renowned of the South African wine types is a great accompaniment to food.  It’s generally hard enough to find a wine that goes well with Asian food, but Pinotage has a rich fruity character that fills the mouth, backed by well integrated wood and cassis, strawberry and candy floss flavours all of which match Asian food really well.

A very impressive and unusual recipe that is unbelievably quick and easy to cook is stir fried duck.  Pinotage happens to also go really well with duck so this recipe is guaranteed to satiate your taste buds and impress your friends.

This is enough for six people.

INGREDIENTS

  • 3 tbsp clear runny honey
  • 4 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 4 skinless duck breasts
  • 2 carrots
  • A big bunch of spring onions
  • 1 small head Chinese leaf
  • I stem of lemon grass
  • 2 tbsp vegetable oil
  • Flat rice noodles

How to make this

In a large bowl, mix together the honey and soy sauces. Slice the duck and mix it around in the honey marinade. Leave that aside while you  chop the carrots and spring onions into juliennes (thin strips).  Shred the Chinese leaf.  Bash the lemon grass with the handle of the knife and then slice into very thin slices (just the white bit – the lower half).

Put water on to boil for the noodles- the thick pad thai kind of noodles are best, but any kind of rice noodle will do.

Heat the oil in a wok or large frying pan. Lift the duck from the marinade (hold onto the marinade) and stir-fry for 2 minutes until browned all over. Remove and set aside.

Throw the noodles into the boiling water and follow instructions on pack for cooking time.

Back to the wok and add the carrot and lemongrass and stir-fry for 1 minute.  Then add in the spring onion, Chinese leaf and browned duck. Pour over the marinade and stir-fry for 2-3 minutes – the duck should still be a little pink in the middle.

Drain the noodles and throw them into the wok so you can give everything a good stir and make sure it’s mixed in well together.

Garnish with Thai basil.

Serve with a good Pinotage, we like Nederburg Winemaster’s reserve Pinotage.

Tips:

  • This recipe works equally well with pork.
  • You can get dried lemongrass in quite a few stores if you can’t find fresh lemon grass.
  • If it isn’t liquid enough at the end you can add a bit of chicken stock to help mix everything together well.