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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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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
White Rock 2006 Cabernet Sauvignon Estate Vineyard
White Rock2006 Cabernet Sauvignon
White Rock Vineyards
Estate Vineyard

$47.00

Last Call
Platinum
Buttonwood 2010 Malbec Estate Grown
Buttonwood2010 Malbec
Buttonwood Farm Winery
Estate Grown

$22.00

Last Call
Gold
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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. Robert Young
    2011 Chardonnay
    Robert Young
    Alexander Valley
    Napa Valley

    $36.00

    $42.00
    90 - Wine Spectator
    id: 2391
    Platinum
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