Congratulations Terry and Lyndon Taylor! The December winners of the Search for the Greatest Cork Club Cook competition.

This recipe was a runner up in our September newsletter; it was impossible to go past it with the weather warming up! It would make a great addition to any summer lunch or dinner. The suggested wine match is a bottle of our 2007 Verdelho or the very scarce 2003 Reserve Pinot Noir from the Mornington Peninsula. The lucky winners will receive an additional 2 nights mid week accommodation in Winery Cottage and a six pack of 2007 Verdelho. Well done!

Thank you to everyone who took the time to submit recipes, we will consider them again for the next newsletter.

Warm Duck Salad with Fresh Pistachios and Watermelon

Serves 2

Ingredients:
1 duck breast Mint
Coriander
Parsley
Chives
100g fresh watermelon diced
75g fresh pistachios, shelled and roasted
2 tablespoons of Chermoula (Eastern Pesto)
3 tablespoons lemon juice
5 tablespoons extra virgin olive oil
sea salt and freshly ground pepper

Method:
Cook seasoned duck breast over a low flame with skin side down until crisp and rendered, turning once only to seal flesh and allow to rest for approx. 10 min.

'Pick' herbs into mixing bowl, add watermelon and sliced duck breast and all remaining ingredients, mix lightly and serve.