Each week on C.I.G.A.R.E, you will be treated to some of South Africa's top chefs preparing the most amazing meals for all sorts of occasions. Episode 1 boasts Dario de Angeli showcasing the ultimate romantic dinner for two...

Seared Duck Breast with Cherries and Port Sauce on wilted Bok Choy, with an Orange and Duck Sauce glaze, served with sautéed potatoes.

First off, the ingredients you'll require for your Jou...

INGREDIENTS:

• 1 tb Olive Oil
  
• Salt
  
• Ground Black Pepper
  
• 3 Chopped onions
• 1 1/2  Chopped carrots
• 1 1/2 Chopped celery
• 1 Head of garlic; split in 2
• 6 Bay leaves
• 1/4 c Tomato paste
• About 2 Litres of water
• 10 Sprigs of fresh thyme
• 8 Sprigs fresh parsley
• 1 ts Black peppercorns
• 2 Cups port wine
  

INSTRUCTIONS:

In a large stock pot, heat the vegetable oil. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Ideally refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.

Yield: about 6 cups

Then onto the Duck...

Ingredients:

• 2 5- to 6-ounce duck breast halves or one 12- to 16-ounce duck breast half
• 2 cup bok choy
• 1 cup duck sauce/stock
• 8 halved pitted sweet black cherries, fresh or tinned, thawed
• 2 tablespoons tawny Port
  
• 4 pre-cooked potatoes (skinned)
  
• 2 chopped Red Onions
  
• 2 tablespoons chopped chives
  
• 2 tablespoons of raw sugar

• 1/2 cup of Freshly Squeezed Orange Juice
  

• 1 tablespoon orange blossom honey
• Flowers to garnish

Preparation:

Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD.

Place  duck, skin side down, into skillet and cook from cold until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, add bok choy to skillet and stir over medium heat 30 seconds. Add stock, cherries, Port, and Increase heat to high and boil until sauce is reduced to glaze, removing bok choy after 1 minute. Stir often, then remove from wok and place on plate.

Remove pre-cooked potatoes from skins, and cut into quarters. Chop red onions finely, and add to wok, allowing to cook until soft. Add potatoes and stir often, allowing flavour of duck fat to sink into potatoes. Remove from wok when ready and place on plate. Garnish with chives for flavour.

Add Orange Juice and Sugar to pot, and bring to a boil. Cook until reduced to an orange syrup.