Start by making the plum sauce first.
1 tbls olive oil
1 small red onion thinly sliced
2 cloves garlic roughly chopped
1 tbls finely chopped fresh ginger
½ tsp ground cumin
½ tsp cayenne pepper
2 cups chopped red plums
½ cup Vineyard Collection Shiraz
1 star anise
4 tbls sugar
Salt and pepper to taste
1/2 tsp sesame oil
1 tbls freshly chopped coriander
Heat the oil in a small saucepan and add the onion, garlic and ginger with the cumin and cayenne pepper cook stirring till the onions start to wilt, add the plums, Shiraz, star anise and sugar and simmer until the plums start to break up, season with salt and pepper to taste, stir in the sesame oil and coriander and serve with the duck, there will be a little sauce over save it and serve it over sticky pan fried pork chops.
About Perdeberg Vineyard Collection Shiraz
A deep purple colour with plum, black berry and white pepper flavours filling the glass. The intensity of the fruit carries through to the palate and fills one’s mouth with dark, rich fruit flavours rounded off by well managed oak. The aftertaste is long and integrated.
© Jenny Morris