Stuffed Leg of Duck with Red Wine Sauce

Featured by Rutz Cellars in the Gold Wine Club.


(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

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 Tbsp heavy cream - varies with the amount of fat in the pork
Salt and Pepper to taste


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 saute; 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.

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. De-glaze 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.

Recommended Pairings

J. Wilkes

2013 Chardonnay
Free Shipping
$25.00 $18.00 x 2

Thomas Fogarty

2012 Chardonnay
92 Points
$48.00 $42.00 x 2


2014 Chardonnay
93 Points
$55.00 $49.00 x 2


2013 Chardonnay
94 Points
$48.00 $42.00 x 2

Rancheria Cellars

2013 Chardonnay
Special Selection
$22.00 $17.00 x 1


2014 Chardonnay
200 Cases Produced
$50.00 $45.00 x 2


2013 Chardonnay
91 Points
$45.00 $36.00 x 2

Graton Ridge

2014 Chardonnay
2 Gold Medals
$32.00 $18.50 x 2