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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

Iron Horse 2007 Sparkling Wine Blanc de Blancs
Iron Horse2007 Sparkling Wine
Iron Horse 2007 Ocean Reserve
Blanc de Blancs

$34.00

Special
Platinum
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.

Magret de Canard with Apples and Maple, Quebec-Style

Expression 44


Ingredients

2 Tbs. rendered duck fat or vegetable oil
1 magret (Moulard duck breast, about 2 pounds); cut into 2 breast halves
2 tart cooking apples (such as Cortland,
McIntosh, or Spy), peeled, cored, and cut into 1-inch slices
3 large shallots, minced
1 bay leaf
1 tsp. fresh thyme
Salt and pepper to taste
1/2 cup apple-cider vinegar
1 1/2 cups duck or chicken stock
1/2 cup pure maple syrup (or less, if a
less sweet dish is desired)
1 Tbs. unsalted butter.


Instructions

Heat the duck fat in a heavy, 10-inch skillet over moderately high heat until hot, but not smoking. Add the breast halves and quickly brown it on both sides, about 5 minutes total. Remove the breast havles to a plate and set aside. Stir in the apples, shallots, bay leaf, thyme, salt, and pepper and cook, stirring, for 3 minutes, or until lightly browned. Increase the heat to high, stir in the cider vinegar, and cook until the mixture is almost dry, about 3 minutes. Add the stock and maple syrup and bring to a boil. Reduce the heat, bring the liquid to a bare simmer, and add the breast halves and any accumulated juices. Braise the breast havles slowly for about 10 to 12 minutes, turning it once with tongs, until it’s medium-rare. Remove the breast halves and the apples (use a slotted spoon) to plates and keep warm separately. Discard the bay leaf. Over very high heat, reduce the sauce until slightly thickened, about 10 minutes. Whisk in the butter. Season with salt and pepper. Holding your knife at a 45 degree angle to the cutting board, slice the breast halves crosswise into 16 pieces. Place the apples on 4 serving plates, and top with the breast halves fanned over the apples. Spoon the sauce over and serve immediately.



    Suggested Pairings

  1. Highway 12
    2011 Pinot Noir
    Highway 12
    Reserve
    Napa Valley

    $31.50

    $38.00
    92 - Beverage Testing Inst
    id: 2462
    Pinot Noir
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