½ small butternut squash, peeled, deseeded and cut into small wedges
2 tbsp Japanese sweet rice wine (Mirin)
1 tbsp olive oil

For the caramelized plums:
65g Demerara sugar
60ml red wine vinegar
6 South African plums, halved and pitted

1 tbsp vegetable oil
2 skinless duck breasts, sliced into thin strips
1 bunch of watercress
50g walnuts, roasted
4 tsp walnut oil


Preparation time:
10 minutes

Cooking time:
20 minutes

South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa


  1. Preheat oven to 220 ºC, fan 200 ºC, gas mark 7. Combine the butternut squash wedges with the sweet rice wine and olive oil on an oven tray, toss to coat, roast for 20 minutes turning once, until golden and cooked through
  2. Meanwhile, for the caramelized plums, place the sugar in a saucepan over a high heat and cook for 1-2 minutes until light caramel starts to form. Add the red wine vinegar (be careful as it will sizzle up) and cook gently to dissolve the caramel. Add the plums and cook for 1-2 minutes until the plums soften. Coo
  3. Heat the vegetable oil in a wok and stir fry the duck for 2-3 minutes
  4. Arrange the watercress, butternut squash and duck on plates, spoon over the caramelized plums, add the walnuts and drizzle with walnut oil to serve

Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa

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