Duck & Beetroot Salad with Whipped Dill and Feta Yoghurt
Created in collaboration with Chef Scott Parker, this dish reflects balance, texture, and cool-climate finesse. The richness of perfectly cooked duck meets the earthy depth of beetroot, lifted by a fresh, herbaceous dill and feta yoghurt. Paired with Paul Clüver Estate Chardonnay, the wine’s bright acidity and citrus-driven profile bring clarity and precision to every bite – an elegant expression of how thoughtful food and wine pairing can elevate both.
Pairing: Paul Clüver Estate Chardonnay
Duck & Beetroot Salad with Whipped Dill and Feta Yoghurt
Serves: 4
Prep time: 15 mins | Cooking time: 10 mins
Ingredients
- 2 x Duck breasts
- 4 x cooked beetroots (marinated)
- 4 x Pickled beetroots
- 4 x Radishes, thinly sliced
- Fresh dill sprigs, to garnish
Dill & Feta Yoghurt
- 250g Full cream yoghurt
- 200g Feta, crumbled
- 4 tbsp Fresh dill, chopped
- ½ Lemon, zested
- Sea salt and black pepper
Method
- Prep the Duck: Preheat your oven to 200°C. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season generously.
- Render & Crisp: Place the breasts skin-side down in a cold pan over medium-high heat. Allow the fat to render slowly until the skin is deeply golden and crisp.
- The Roast: Transfer the pan to the oven for 5–7 minutes. Aim for an internal temperature of 52°C for a perfect medium rare. Remove and let the meat rest.
- The Base: While the duck rests, toss the marinated beetroots into the duck pan to warm through gently. In a separate bowl (or blender for a smoother, whipped finish), combine the yoghurt, feta, lemon zest, and seasonings.
- To Serve: Spread a generous swoosh of the feta yoghurt onto each plate. Slice the duck thinly. Layer the warm and pickled beetroots over the yoghurt, arrange the duck slices on top, and finish with radish, fresh dill, and a light drizzle of the remaining pan juices.