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Gold Medal Wine Club
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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
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.

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 Tbsp 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 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.

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. 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.



    Suggested Pairings

  1. Lewis
    2013 Chardonnay
    Lewis
    Napa Valley

    $45.00

    $50.00
    95 - Connoisseurs' Guide
    id: 2554
    Platinum
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