You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
Gold
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Duck Legs with Leeks, Carrots, and Polenta

Perry Creek


Ingredients

4 Duck legs (seasoned with salt & pepper)
3 Leeks (white & pale green parts) chopped
6 Carrots, chopped
Thyme
Parsley
1 Cup White Wine - Chardonnay will do fine
Chicken broth
1 Cup Polenta
1/2 stick of Butter


Instructions

Bring 4 cups of water to a broil. Add the polenta and simmer on low heat for about 1 hour. Stir occasionally, making sure the polenta does not stick to the bottom of the pan. Finally add the butter and season with salt.

Preheat oven to 425. Heat olive oil in an oven proven skillet and add the leeks and carrots. Cook for roughly five minutes. Add the duck legs (skin side down), thyme, and parsley, as well as the white wine and chicken broth to the skillet. The duck legs should be half covered with the liquid. Bring the liquid to a simmer and then move the skillet in the oven. After half an hour turn the duck legs skin side up. Cook for another 15 minutes at 425 then lower the temperature to 325. Continue cooking for another 1 hour and 30 minutes.



    Suggested Pairings

  1. Watkins
    2008 Zinfandel
    Watkins
    PLUS! selection
    Sonoma

    $22.00

    $30.00
    90 - Cellar Tracker
    id: 2492
    Gold
Close