For company
Duck breast in raspberry jam herb marinade with caramelised onion and spinach salad
Raspberry, rosemary and thyme-marinated duck with sticky red onions, baby spinach, Cape gooseberries, radishes, feta and toasted almonds — a colourful addition to the South African family table, with Stellenbosch Cabernet Sauvignon alongside.
With thanks to Food & Home South Africa, July 2017. The black-slate dish photograph is an AI-generated serving illustration. Light typos and the duplicated onion instruction have been corrected. The radish quantity was supplied as ‘80’ without a unit; it has not been converted to grams. Wine, botanical and food-safety notes are supplementary.
Method
- 01
For the marinade, combine the raspberry jam, thyme leaves, rosemary leaves, paprika, a squeeze of lemon juice and crushed garlic in a small bowl. Stir to combine.
- 02
Place the duck breasts in a shallow dish and pour the marinade over them. Make sure that the marinade coats the meat entirely. Cover and refrigerate for 1 hour.
- 03
Remove the duck breasts from the marinade, scrape the marinade off the meat and season with smoked salt to taste. Place a frying pan over medium-high heat and fry the duck breasts, skin down first, for 5 minutes; then flip over and fry the other side for 5 minutes.
- 04
To caramelise the onions, heat the oil and butter in a large frying pan over medium-high heat. Add the onions and fry for 15–20 minutes, stirring occasionally to prevent them from burning. When the onions are softened and golden in colour, add the sugar and balsamic vinegar; this will put the caramelisation process in motion. Season to taste. Cook the onions for a further 5–8 minutes, stirring occasionally, until sticky and caramelised.
- 05
Next, slice the duck breasts and place on 4 serving plates. Arrange the spinach, gooseberries and radish slices around the plates. Scatter the feta, caramelised onions and toasted almond flakes over.
In the glass
Kleine Zalze Family Reserve Cabernet Sauvignon 2013 · Le Riche Cabernet Sauvignon
Cass’s primary choice is Kleine Zalze Family Reserve Cabernet Sauvignon 2013 from Stellenbosch. The IWSC’s vintage-specific tasting note describes earthy, herbal and black-fruit aromas, with prune, black cherry and blackcurrant, balanced fruit, integrated acidity and tannins, and a lingering finish. The wine’s savoury herbs and dark fruit are a suggested complement to the rosemary, duck and raspberry; the richness of the duck and feta helps balance the Cabernet’s structure. At this age, condition and storage matter: these published tasting notes are not a promise of how a bottle tastes today. Kleine Zalze’s modern family story began when Kobus Basson and his family bought the property in 1996. AdVini acquired a majority share of the wine business in 2022; Basson remained a shareholder and the family retained the vineyards under a long-term supply arrangement, so the family heritage should not be confused with unchanged sole ownership. Cass also suggests Le Riche Cabernet Sauvignon, another Stellenbosch option. Le Riche’s 2022 producer sheet describes blackberry, plum, cherry, cassis and spice, firm tannins and balanced acidity, with dark chocolate, black cherry and cedar on the finish; these attributes refer specifically to 2022, as Cass did not specify a Le Riche vintage. Founded by Etienne le Riche in 1996, the family-run Cabernet specialist now works from the lower Helderberg, sourcing fruit from trusted Stellenbosch growers; Christo is cellar master and Yvonne oversees exports and logistics. Its dark fruit and herbal-spice character make an alternative pairing for this rich duck salad. Both food pairings are suggestions, not a rating from Cass.
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