Created specifically to compliment the elegance of Radford Dale ‘Frankenstein’, Consulting Chef Craig Cormack commented on tasting this wine “It might be Pinotage, but this certainly is no monster!”

We Love: There’s so many great flavours in play with this dish that work so well with Pinotage… a varietal that’s so often served with simple “off the braai” red meats. Braising the duck meat first is a little effort, but it is simple enough and well worth the wait.

Alternative Pairing: without question this dish goes fabulously well with the Catchpole & Co. Woodward Ridge Pinotage, also made for us by the same dream-team at The Winery of Good Hope (makers of Radford Dale).


Duck & Cherry Pot Pie with Radford Dale ‘Frakenstein’

and fresh seasonal garden salad


Ingredients Pie/Filling

  • Puff pastry (store bought)
  • 3 x Duck legs
  • 20 x cherries
  • 1 x egg (for egg wash)
  • 2 x parsnips (peeled/cut roughly)
  • 1 x Onion (diced)
  • 2 x cloves garlic (finely chopped)
  • 2 sprigs of Thyme
  • 8ml butter or oil
  • Salt for seasoning

Ingredients Stock (reduction)

  • 200ml Port (to reduce)
  • 1 x leek (cut rough)
  • 1 x celery (rough cut)
  • 200 ml cherry juice
  • 2 x Orange Peel


Stock Method

  • Pour 200ml Port into a heavy pan over medium heat.
  • Reduce Port by roughly half, add 200ml cherry juice and orange peel and simmer/reduce again.
  • When Port and cherry juice are reduced add leeks and celery and simmer for 5 to 10 minutes.
  • Remove orange peel and place to one side to cool (reduction, not orange peel!)
  • 1 x leek (cut rough)


Pie Method

Allow duck legs to come to room temperature. Pat them dry with paper towels and prick the skins with a sharp knife. Generously salt.

Braise duck in a thick based pot, small enough for the legs to fit comfortably without overlapping. Pour in oil or duck fat so that the legs sit in about 8mm deep.

Cook for about 30mins on a simmering heat.

Remove from heat and allow to cool.

In a pan Sauté onions, garlic and thyme in butter or oil (or both)

Return to cooked duck legs and remove the skins and flake the meat (pull apart with forks).

Add in flaked duck meat to the onions, thyme and garlic

Add in cherries and season to taste with a little salt if required.

Place into baking dish/bowl of your choice and pour in your prepared reduction.

Roll out puff pastry and cut to the size of baking dish/bowl.

Butter around edge of bowl and cover with puff pastry.

Egg wash and bake at 180° for 15mins.


Serve with a fresh salad, lightly dressed


This fabulous recipe was created especially for Radford Dale ‘Frankenstein’ by our Consulting Chef Craig Cormack. You can buy ‘Frankenstein’ here for delivery to your home or office.

You can find lots of other bespoke recipes for dishes to go with our wines created by Craig or the winemakers themselves here. This is a unique service from Frogitt & Vonkel and we hope you enjoy it.

If you’re looking for inspiration why not chat to one of our Private Wine Merchants™?