✨ Autumn Fine Dining with Beluga Caviar by Santos Gourmet
🥂 Rich flavours, elegantly presented
Perfectly pink duck breast meets silky parsnip purée, aromatic fig, intense port wine jus and exclusive Beluga de Veneto Caviar by Santos Gourmet.
The delicate sweetness of the parsnip and fig pairs beautifully with the rich flavour of the duck. The port wine jus adds depth and warmth, while the Beluga caviar brings elegant salinity, a delicate creamy character and luxurious refinement. Santos Gourmet describes its Beluga de Veneto as having large pearls and a smooth, refined flavour profile. Santos Gourmet
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A sophisticated autumn fine-dining dish with beautiful contrasts – warm, elegant and perfect for special occasions in October.
🛒 Ingredients (serves 4)
For the duck breast
2 large duck breasts
Fleur de sel
Black pepper
1 sprig thyme
1 sprig rosemary
1 garlic clove
1 tbsp butter
For the parsnip purée
500 g parsnips
1 small shallot
1 tbsp butter
150 ml cream
100 ml vegetable stock
1 pinch nutmeg
1 tsp lemon juice
Salt & white pepper
For the port wine jus
200 ml port wine
200 ml duck or chicken stock
1 shallot, finely chopped
1 sprig thyme
1 tsp cold butter
Salt & black pepper
For plating
30–40 g Santos Gourmet Beluga de Veneto Caviar
4 fresh figs
Microgreens or small herb leaves
Roasted hazelnuts, optional
Crispy parsnip chips, optional
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🥂 Perfect Pairing
Ebenrain Pinot Noir | Alte Grafschaft 2020
The Ebenrain Pinot Noir | Alte Grafschaft 2020 is an elegant partner for this autumn dish.
According to Santos Gourmet, the wine combines richness and fine tannin structure with mineral freshness, along with notes of wild herbs, liquorice and blackberry. It was matured for two years in barrique barrels on fine lees. Santos Gourmet
Its fruit character complements the sweetness of the fig and the concentrated port wine jus, while its freshness balances the richness of the duck breast and creamy parsnip purée.
Its refined structure also works well alongside the Beluga caviar without overwhelming its delicate flavour.
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👨🍳 Preparation
1. Prepare the parsnip purée
Peel the parsnips and cut them into small cubes.
Finely chop the shallot and gently sauté it in butter until translucent.
Add the parsnips and cook briefly.
Pour in the vegetable stock and cream and simmer gently for approximately 15–20 minutes until the parsnips are completely tender.
Blend until very smooth.
Season with nutmeg, lemon juice, salt and white pepper.
For an especially refined texture, pass the purée through a fine sieve and keep warm.
2. Prepare the port wine jus
Gently sauté the finely chopped shallot in a small saucepan.
Add the port wine and reduce by approximately half.
Add the duck or chicken stock and thyme.
Continue reducing until the sauce becomes rich and lightly syrupy.
Pass through a fine sieve.
Whisk in the cold butter and season with salt and black pepper.
Do not allow the sauce to boil strongly afterwards.
3. Prepare the duck breast
Carefully score the skin of the duck breasts in a diamond pattern without cutting into the meat.
Season with fleur de sel and black pepper.
Place the duck breasts skin-side down in a cold frying pan.
Slowly increase the heat so the fat renders gradually and the skin becomes beautifully crisp.
Cook on the skin side for approximately 6–8 minutes.
Turn the duck breasts over.
Add the butter, garlic, thyme and rosemary.
Cook for another 2–3 minutes on the flesh side, regularly basting with the aromatic butter.
Depending on thickness, finish in the oven at approximately 160 °C for a few minutes.
Allow the duck to rest for at least 5 minutes before slicing.
4. Prepare the figs
Wash the figs carefully and cut them into quarters.
If desired, lightly caramelise the cut sides in a hot pan.
The figs should keep their shape and retain some freshness.
5. Plate like a fine-dining restaurant
Spoon some warm parsnip purée onto each plate and spread elegantly.
Slice the duck breast evenly and arrange it on or slightly beside the purée.
Spoon a little port wine jus around the duck.
Arrange the figs decoratively.
Garnish with microgreens or delicate herb leaves.
If desired, finish with roasted hazelnuts or crispy parsnip chips.
6. Finish with Beluga caviar
Finish each portion with Santos Gourmet Beluga de Veneto Caviar.
Place the caviar either on one slice of duck breast or slightly separately on the parsnip purée.
Add it only immediately before serving to preserve its delicate texture, temperature and flavour.
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💡 Gourmet Tip
The appeal of this dish lies in the contrast between crisp duck skin, tender pink meat, creamy parsnip, sweet fig, rich port wine jus and perfectly chilled Beluga caviar.
The port wine jus should be intense but not overly sweet. A well-balanced reduction adds depth without masking the delicate character of the caviar.
For an especially luxurious presentation, place a generous spoonful of Beluga caviar on part of the duck breast and serve the opened Santos Gourmet caviar tin alongside the dish.
Serve the Ebenrain Pinot Noir | Alte Grafschaft 2020 slightly cool. Santos Gourmet recommends a serving temperature of around 16–18 °C. Santos Gourmet