Wineshark Cooking Class - Duck with Chimichurri Sauce

Ingredients (for 4):

• Duck breast - 2
• Onion - 1/2
• Garlic - 3 cloves
• Fresh parsley - 1 tbsp
• Ripe tomatoes - 2
• Small chili - 1
• Dried thyme - 1/2 tsp
• Dried oregano - 1 tsp
• Ground cumin - 1/4 tsp
• Sweet paprika - 1/2 tsp
• Coarse salt - 1 tsp
• Lemon - 1
• Sherry vinegar - 3 tbsp
• Olive oil - 6 tbsp

Procedures:

1. Chop the onion very finely.

2. Chop the garlic and parsley finely. 

3. De-seed the chili and chop finely.

4. De-seed the tomato and chop finely.

5. Mix the ingredients together, then add the herbs. 

6. Add the lemon zest and mix well. Then add Sherry vinegar and olive oil.

7. Score the duck skin with a sharp knife to make a grid. Season with salt and pepper.

8. Heat a frying pan over high heat, then add the duck skin side down, and fry for 3 minutes until browned.

9. Turn the duck over and continue to cook for 30 seconds on the flesh.

10. Remove from the heat and put on tin foil, then put in oven to bake for about 10 minutes.

11. Cut the breast into slices, then overlap them on a dish.

12. Spoon over the chimichurri sauce.