Duck Breast with Chestnut Purée, Red Wine Berry Sauce & Pickled Shallots Recipe

Discover the flavors of Christmas with this exclusive festive recipe by Executive Chef Ioannis Giannes of Mayia Exclusive Resort & Spa, crafted to be shared and enjoyed with your loved ones.

Ingredients

(4 servings)

For the duck:

• 4 duck breasts

• 10g salt

• 5g black pepper

• 3g five spice

For the chestnut purée:

• 400g cooked, peeled chestnuts

• 200ml milk

• 80ml heavy cream

• 40g butter

• 5g salt

For the red wine & berry sauce:

• 250ml red wine

• 150g mixed berries

• 20g honey

• 1 small onion, finely chopped

• 10g butter

• 5g salt

For the pickled shallots:

• 150g shallots, thinly sliced

• 150ml white vinegar

• 100ml water

• 50g sugar

• 5g salt

Method

-For the duck, lightly score the skin and season with salt, pepper and five spice. Place the duck breasts skin-side down in a cold non-stick pan and cook over medium heat, allowing the fat to render slowly until the skin becomes golden and crisp. Flip briefly, then transfer to a preheated oven at 180°C for about 8–10 minutes. Let the duck rest before slicing.

-For the chestnut purée, warm the milk and cream in a small pot and add the chestnuts. Simmer until very soft. Transfer to a blender with the butter and salt and blend until smooth and velvety.

-For the red wine berry sauce, sauté the chopped onion with the butter until soft. Add the red wine and reduce by half. Add the berries and honey and simmer until the sauce thickens. Season with salt.

-For the pickled shallots, heat the vinegar, water, sugar and salt until the sugar dissolves. Pour the hot liquid over the sliced shallots and let them cool in the pickling liquid.

To Serve

Spread a spoonful of chestnut purée on the base of each plate. Arrange the sliced duck breast on top and spoon over some of the red wine berry sauce. Finish with pickled shallots for acidity and freshness.

A Taste of the Aegean

This traditional Greek dish brings together the earthy sweetness of Santorini fava with the rich, tender flavor of slow-cooked octopus. A favorite in the Cyclades, it showcases the simplicity and elegance of island cuisine.

Ingredients

(2–3 servings)

For the fava:

• Yellow split peas (fava) – 250g

• Onion – 80g

• Carrots – 40g

• Olive oil – 60ml

• Bay leaf – 1

• Lemon juice – 30g

• Salt – 5g

• Pepper – 2g

• Water – 1.2 liters

For the octopus:

• Octopus – 800g

• Red wine – 20g

• Red vinegar – 20g

• Onion – 50g

• Carrots – 50g

• Water – 1 liter

Instructions

Fava:

-In a pot, sauté the onion and carrots in a bit of olive oil.

-Add the rinsed yellow split peas, bay leaf, salt, and pepper.

-Cook until soft, then blend until smooth.

– Add the lemon juice and stir to combine.

Octopus:

-In a pot, combine water, red wine, vinegar, bay leaf, chopped onions, and carrots (cut into large chunks).

-Add the octopus and boil for about 50 minutes.

-Remove the octopus, let it cool slightly, and cut into pieces.