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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
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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

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Platinum
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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.

Stuffed Leg of Duck with Red Wine Sauce

Rutz


Ingredients

(Serves 2)

Sauce & Assembly
1 each duck, whole, (4 to 5 lbs), or 2 ea. duck, legs
6 Tbsp. olive oil
1 medium onion
1 large carrot
1 medium tomato
1 pinch thyme
1 each bay leaf
6 each black peppercorns
14 oz Pinot Noir
1 cup duck stock or veal stock
1 lb white turnips
2 oz butter
3 oz caul fat

Stuffing
2 oz pork
2 oz bacon
1 oz chicken liver
1 medium shallot, chopped
1 oz butter
1 lg egg yolk
1 each truffle
2 Tblsp heavy cream - varies with the amount of fat in the pork
Salt and Pepper to taste


Instructions

For the Sauce:
De-bone the duck, reserve the duck's legs for this dish and keep the remainder of the duck for another dish. Chop up the duck bones and place them in a heavy pan with heated olive oil. Add onion, carrot, and brown. Add quartered tomato, thyme, bay leaf, peppercorns, and salt. Deglaze with red wine and duck or veal stock, then cook for approximately 1 hour. Strain sauce and reserve.

For the Stuffing:
Put all of the pork, bacon, and chicken liver through a meat grinder. In a sauté pan, heat up the butter and cook the shallot. In a bowl, mix the chopped ground meats, shallot, egg yolk, chopped truffle, cream, salt and pepper. Set aside.

Assembly:
Peel the turnips and shape them into small spears. Place the turnips in a small saucepan, cover with water, add butter and salt, and then bring to a boil. When liquid is almost evaporated, add 1/2 teaspoon sugar. Continue to cook until a brown glaze forms in the pan. Deglaze the pan with 1/4 cup duck sauce and reserve for garnish. De-bone the duck leg (trying to keep all of the meat in one piece) and pound the meat flat. Lay caul fat on a flat surface and cut into 5 x 5 inch squares. Place a de-boned leg on each square, salt and pepper the meat. Place some of the stuffing in the center of each leg. Close the leg over the stuffing and caul fat over the leg - shaping it all in the form of a chop. Place in a buttered pan and cook in 475 F oven for 20 - 25 minutes. Heat reserved sauce, whipping in small pieces of cold butter. Adjust the seasoning. To serve, slice the duck and place pieces in the center of a serving plate, garnish with turnips and add sauce.



    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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