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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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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Highway 12 2011 Pinot Noir Reserve
Highway 122011 Pinot Noir
Reserve
92 - Beverage Testing Inst

$31.50

Last Call
Pinot Noir
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Lewis 2013 Chardonnay
Lewis2013 Chardonnay
95 - Connoisseurs' Guide

$45.00

Platinum
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Pifferi Duck with Mustard Cream Sauce

Highway 12


Ingredients

4 Lbs. Muscovy duck (legs and thighs)
1/2 Cup minced celery
1/2 Cup minced onion
1/2 Cup minced carrot
1 Bay leaf
4 Cups red wine
3 Tablespoons Extra Virgin Olive Oil

Sauce:
1/2 Cup ricotta cheese
1/4 Cup half and half
2 Tablespoons Hot Sweet Mustard


Instructions

Trim excess fat from the duck and cut between the leg and thigh joint to separate them. If the thighs are quite large, cut into 2 pieces. Each piece should be about 5 or 6 ounces, or cut to serve 2 to 3 pieces per person. Place the minced celery, onions and carrots, the bay leaf, red wine and duck pieces into a large refrigerator container. Cover and refrigerate overnight, turning occasionally. When ready to cook, remove the duck pieces (saving the marinade to use later in the recipe). Sprinkle with salt and pepper to taste. Heat Olive Oil in a large sauté pan or Dutch oven and brown the duck on both sides over medium-high heat (about 10 minutes per side). Remove excess fat from the pan. Strain the vegetables out of the marinade and discard them. Pour the marinade into the pan with the browned duck and bring to a boil. Reduce heat and simmer, covered, for 3 hours, turning occasionally. About 15 minutes before the duck is done, blend together ricotta cheese, milk and mustard until smooth and creamy. Set aside. When the duck is cooked, transfer to a hot serving platter and pour the pan juices over the duck. Keep warm. Add the ricotta and milk mixture to the pan and bring to a boil, gently boil, scraping loose any pan bits, until mixture is hot. Pour mustard sauce over the hot duck and serve.



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