Duck Breast with Mashed Cauliflower, Mushrooms and Asparagus

Duck breast. Easier to handle than a lot of people realize! You cook it the same way you cook steak - sear on high heat, baste with herbs and fat, and get it to your desired internal temperature. Take care not to overcook and dry it out! High in fat, yes, but also protein, and with half the daily iron requirement, it's a fancy break from what you typically eat; you can make a dinner special without leaving the comfort of your home.

Inspired by the French classic dish duck l'orange, use citrus to boost the red wine sauce and the mashed cauliflower to pair with juicy, roasted asparagus and mushrooms.

I would suggest serving this with a glass of light or medium-bodied red wine, such as a quality pinot noir, to balance out the fattiness of the duck and compliment the fruity notes in the sauce.

This recipe makes for a great winter dish that will make you feel fancy and cosy at the same time! The switch from potato to cauliflower relieves much of the guilt, and you'll get to enjoy a low-carb plate of delicious veggies and protein.

Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms

Red wine is my favourite alcoholic beverage, hands down. How ideal that some studies show a glass a day is good for the heart! You can use cooking wine to mimic the taste as an alternative, but I would recommend going for high quality in both cases. It doesn't have to be vintage from the 18th century at $100 a bottle, but something with body and good flavour! I used a merlot from Bogle.

The great thing about pasta is that we can infuse it with many non-traditional ingredients, from greens to starchy fibres to herbs to, well, wine! I used some red wine rigatoni from the Pasta Palette. You should find something similar in a speciality store near you. If not, regular rigatoni will do!

As for the mushrooms, shiitake mushrooms are the way to go! Not only do they add a striking visual component, but the natural umami makes them perfectly balanced and an ideal meat substitute (although braised beef or short rib would compliment this dish just fine).

Mulled Sangria Poached Pears

Are you a fan of sangria? A fan of pears? Do you add them to your sangria in addition to lemon, orange, berries or apples?

I typically associate poached pears with winter as I do mulled wine, often enjoyed by the fireplace on a chilly evening. However, you can also take pleasure in both in the warmer months by putting a sangria spin and introducing a fruity flavour.

This recipe soaks the pears in a 'mulled sangria' - a combination of mulled wine with the spices and natural sweetener and sangria with the additional fruit elements.

Sangria is a Spanish/Portuguese concoction I enjoy in the summertime heat and is something quite special. It’s tangy, refreshing, and fun to drink. I didn't grow up drinking it though but had regular fruit punch instead.

As for pears, I didn’t eat very many of those either compared to apples or mangoes. As I understand it, poached pears or Poire à la Beaujolais originates in France.

Whatever the case may be, I'm thankful for both! This recipe celebrates and brings the two together in the form of a sophisticated dessert that’s sure to please!

Ingredients

1 cup red wine (I used a Cabernet Sauvignon)

2 Anjou pears (not too ripe)

2 tablespoons white sugar

1/4 cup date syrup or honey

Pinch of salt

1/2 teaspoon cinnamon or a cinnamon stick

1/3 cup orange zest and juice

1 teaspoon vanilla essence or a vanilla pod

1/4 teaspoon almond extract

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/3 lemon zest and juice

1/4 cup cooking wine

3/4 cup water

Garnish:

Roasted pistachios, crushed

Coconut whipping cream

Instructions

Peel, halve and decore the pears.

In a medium-sized pot, add all the ingredients including the pears and bring the spiced liquid to a boil (save the garnish ingredients).

Reduce the heat and simmer for 35 minutes with the lid on top. Cook until the pears are softened - test with a knife it should cut into the pears with ease. 

Remove the pears and cool the remaining liquid.

Place the pears in a glass container core side down, and pour over the liquid. Place in the fridge overnight.

The next day: remove the pears from the liquid and set aside. Strain the liquid of necessary and simmer the mulled sangria mixture into a reduction until it becomes a thickened liquid.

Seat the pears on whipped cream and pour the reduction on top. Sprinkle with pistachios, enjoy cold or at room temperature! Serves 2 people.