I was in Sutherland in South Africa at the first ever star party when I watched the sun set over 2008 for the last time and made my wishes for the five most important people in my life and each wish was, essentially, about love. On the eve of this Valentines Day I have become very aware of the importance of love for the existence of humanity – which is why I believe so that Valentines Day is vitally important and must be celebrated – let’s start now with glorious food and really good wine. Love is more important than ever before now, but does it always have to be only romantic

love? In the past century pulsars, quasars and planets have become as much part of our lives as the Milky Way with it’s stars and suns that swirl and slide across our night sky while fountains of star-dust irritate our astronomers because it impairs their field of vision.  Maybe we don’t all have to see further, maybe it’s right here for us to see – only we don’t because we’re too busy looking away. On that rather serious note I have included a recipe for duck breasts and chosen an Australian (almost inexpensive wine) to try this Valentines Day. Seppelt Great Western Vineyards make the Show Sparkling Shiraz and it’s unique to Australia. The Shiraz is matured for a year before it undergoes it’s second fermentation in the bottle and then, believe it or not, is kept on the lees for 9 – 10 years before disgorgement. The wine fills a glass – with an unusual, spicy, fresh, almost earthy liquid and those that know wine really well would, probably, use words like  leather to describe the taste. As far as I’m concerned it is really interesting and lively on the tongue and just perfect for this International Year of Astronomy Valentines Day. Congratulations Australia – you may not be able to play cricket, but you can certainly make a decent bottle of wine!!

DUCK BREASTS WITH BERRIES

Ingredients

• 2 x 200g boneless duck breasts
• 1 tsp Chinese five-spice powder
• 2 tsp demerara sugar
• 1 tsp ground cinnamon
• 1 tsp cardamom seeds
• 1 tbsp fresh lemon zest
• 1 tsp sea salt
• 1 tbsp cornflour
• 100ml red wine
• 100ml Crème de Cassis
• 75ml chicken stock
• 1 garlic clove, crushed
• 1 small onion, finely chopped
• 250g fresh or frozen mixed berries

Method

• Score the duck by making three slashes through the skin with a sharp knife (not the flesh).
• Heat a non-stick frying pan over medium heat add the duck skin-side down and cook until light golden with the fat rendered.
• Transfer to a board, discard most of the fat and allow to cool.
• Combine the five spice, sugar and cinnamon and press it into the skin of the duck with your hands.
• Check and correct salt and pepper.
• Return the duck to the pan and cook flesh-side down over low-medium heat for about 4 minutes, set aside to rest.
• Put the Maizena (cornflour) and 2 tablespoons cold water in a jug, stirring to dissolve and then add wine, Crème de Cassis and stock.
• Drain all but 1 tablespoon of duck fat from the pan.
• Add the garlic and onion to the pan and cook for 1 minute.
• Add the red-wine mixture and cook over low heat for 1-2 minutes.
• Add half the berries and cook for 2-3 minutes.
• Press the mixture through a sieve and discard the solids.
• Reheat, adding remaining berries before serving.
• Season, then place the duck under a hot grill and grill skin-side up until just starting to crisp.
• Rest for a few minutes, then slice thinly.The nice thing about this recipe is that most of it can be made before hand – everything except the grilling can be done beforehand.
• You will just need to warm up and grill and then, away you go.

We need to thank Anne, again, who shared this with us.