This month Chef Shaun shares with us an easy, mouth-watering pan fried duck breast with a dried Cherry and Gemoedsrus (port-style Shiraz) reduction recipe.

This easy-to-prepare meal is best enjoyed with a glass of Solms-Delta Hiervandaan or a chilled glass of Solms-Delta Amalie and is not only healthy but tasty too.

Click here to download this recipe.