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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
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
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

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.

Seared Duck Breast with Pinot Noir Sauce

GMWC


Ingredients

Six duck breast halves - boneless
Coarse salt
Freshly ground black pepper
1 teaspoon olive oil
1/2 cup demi glace
1 tablespoon red currant preserves
1/2 cup Pinot Noir


Instructions

Trim any extra fat and skin from around the meat on each breast. With a sharp knife, score the skin 3 times diagonally without piercing the meat. Sprinkle all over with salt and pepper. Brush 1 large or 2 medium sized non-stick skillets with olive oil. Place the breasts, skin side down, in the skillet over high heat. Sauté, pressing down on the breasts with the back of a spatula, until they are well browned, about 5 to 6
minutes. Turn and brown the second side for about 3 to 4 minutes, for rare meat. If the pan gets too hot, reduce the heat to medium. Remove the breasts to a plate and cover to keep warm until serving. Discard all the fat in the pan and wipe it out with a paper towel. Place the skillet over medium heat; add demi-glace and preserves, along with any duck juices that accumulated in the plate. Heat for 1 minute, reduce heat to medium
and stir in the wine. Cook for about 7 minutes or until slightly thickened, stirring occasionally. Adjust seasonings to taste. To serve, slice the warm duck breasts thinly on the diagonal. Fan the slices out on a serving platter and spoon the warm sauce over the top. Serve immediately.



    Suggested Pairings

  1. Paint Horse
    2012 Chardonnay
    Paint Horse
    Carneros
    Sonoma Valley

    $18.00

    $22.00
    Special Selection
    id: 2438
    Gold
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