We love to Barbecue. It’s great on a summer’s day to be outside, cooking and drinking. However, sometimes it can get boring with the same old things. If you agree, then carry on reading. Our barbecue duck salad and chilled Pinot Noir pairing is the perfect dish if you are looking to change it up a bit!
Take a look at our video, recipe and Pinot Noir crash course below!
WATCH
INGREDIENTS & METHOD
Here at The Grape Kitchen we’re all for chopping and changing. If you want to change a few things depending on your own taste then go for it! We won’t be offended. After all, this is your barbecue duck salad recipe and pairing!
Ingredients
Main Ingredients
1 x Whole Gressingham duck
4 x Tablespoon runny honey
2 x Tablespoon low-sodium soy sauce
3 x Garlic cloves
1 x Teaspoon grated ginger
Juice from half of a squeezed lie
1 x Teaspoon Henderson’s Relish (I suppose Worcester sauce will do if you can’t get Hendo’s)
Salad
1 x Bag bistro salad
2 x Spring onion
1/2 Tub cherry tomatoes
2 x Handful baby spinach
1 x Handful rocket
Bunch romaine lettuce leaves
Serves four-six people, depending on hunger levels
Method
- Combine all glaze ingredients. Taste and add more ingredients according to taste.
- Coat duck in marinade, wrap in tinfoil and leave in fridge over night.
- Pour yourself a drink and enjoy your evening.
- The next morning/afternoon light your barbecue. Let the embers burn until it reaches 250 degrees Celsius.
- Put the duck on a tray, to catch any fat drips. Put on the barbecue, close the lid and leave for two hours.
- Take the salad ingredients, put in a bowl, toss them with a splash of soy. Just a splash. DO NOT DROWN THE SALAD!
- Put Mount Riley Marlborough Pinot Noir in the fridge to chill.
- After two hours, take duck from the barbecue, wrap in tinfoil and let it rest for 15 minutes.
- Carve duck.
- Take the Pinot Noir out of the fridge, open up. Pour yourself a glass and allow a couple of minutes for it to open up, after being in the fridge.
- Assemble the duck and the salad.
- Serve and enjoy!
PINOT NOIR CRASH COURSE
Pinot Noir is a highly regarded wine producing grape and is classed as a ‘noble grape’. It produces elegant red wines with wonderful complexity. Some of the world’s most expensive wines are made from Pinot Noir, notably from Burgundy, France. It was made famous by ‘Sideways’, an entertaining story that contributed to my love for wine.
What is Pinot Noir?
It is a thin skinned black grape that produces light-bodied elegant red wine. Due to its temperamental nature, it is difficult to grow and is suited to cooler climate regions.
Notable Pinot Noir Growing Regions
France: Loire Valley, Burgundy/Bourgogne, Alsace
New Zealand: Marlborough, Central Otago
Chile: Casablanca Valley
USA: Oregon, Washington State, California – Russian River Valley
What Does Pinot Noir Taste Like?
Pinot can vary from region to region, depending on the winemaking style. In general it is lighter, high in acidity and low in tannin. Typical flavours are red cherry, cranberry and raspberry. With age, it develops more savoury mushroom notes. Premium Pinot Noir is often oaked, however more affordable expressions will be fermented and aged in stainless steel. This is done to retain its pure varietal fruit flavours and keep costs low.
Is Pinot Noir Only Used In Red Wine?
No. Pinot is often made into Rosé wine.
It is also one of three grapes permitted in Champagne production alongside Chardonnay and Pinot Meunier. Blanc des Noirs Champagne is made only from Pinot Noir and Pinot Meunier.
That was our barbecued duck salad recipe and Pinot Noir pairing. Let us know what you thought! don’t forget….
The Grape Kitchen is an independent online wine shop, specialising in great wines at affordable prices. Wine and food are our lives and we pride ourselves on great wine, great pairings and great customer service.
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