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Wine Country Recipe: Roasted Duck Leg with Black Currant Sauce and Roasted Turnips

Wednesday, October 15th, 2014

Roasted Duck Leg

A tart, slightly sweet currant sauce complements and adds bright flavors to these crispy duck legs and roasted turnips.  Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.

Serves 2

Ingredients:

4 (8-ounce) duck legs, skin on, excess fat removed
2 teaspoons fresh thyme leaves, divided
2 medium turnips (about 10 ounces), peeled and each cut into ten wedges
1 tablespoon finely chopped shallots
1/3 cup balsamic vinegar
1/3 cup black currant preserves
1/4 cup water
2 teaspoons unsalted butter
Salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees with a rack in the upper and lower third.  Sprinkle both sides of the duck legs generously with salt and pepper and 1 teaspoon of the thyme leaves.

Heat a large, heavy-bottomed skillet over medium-high heat until very hot, but not smoking.  Add the duck legs, skin side down, and sear for 4 minutes.  Turn the legs and sear 1 minute.

Transfer the duck to a medium roasting pan, skin side up.  (Reserve the duck fat in the skillet for later use.)  Cover the pan and roast the duck for 1 hour on the upper rack.  Uncover and roast for an additional 15 minutes.  While the duck is roasting, spread the turnips in a single layer, in another roasting pan. Drizzle the turnips with 2 tablespoons of the reserved duck fat.  Sprinkle with salt and pepper and the remaining teaspoon of thyme leaves.

About 35 minutes before the duck is done, put the turnips in the oven, on the lower rack, so that the duck and the turnips will be ready at the same time.  When the duck is ready, let it rest while you make the sauce.

To make the sauce, remove all but 1 tablespoon of duck fat from the skillet used for searing. (If there is less than 1 tablespoon left, just use what is left.)  Heat the skillet over medium-high heat.  Add the shallots and cook and stir for 30 seconds.  Add the balsamic vinegar and simmer for 1 minute.  Add the black currant preserves and water and simmer for 30 seconds.  Turn off heat and whisk in the butter.  To serve, spoon the desired amount of sauce on 2 plates and top with 2 duck legs.  Arrange the turnips next to the duck.

Pairing Suggestions:

Chapin Family Vineyards ~ 2009 Cabernet Sauvignon ~ Rich, concentrated layers of vanilla, chocolate, roasted coffee and clover.

Doffo Winery ~ 2012 Zinfandel ~ A heartfelt wine which embodies all of the Doffo family’s passion and experience.

Lorimar Vineyards & Winery ~ 2011 Solo-Cabernet Sauvignon ~ Solo can save any occasion with its super powerful dark cherry and green bell pepper and captivating ruby color.

Maurice Car’rie Vineyard & Winery ~ 2011 Zinfandel ~ Rich fruit aromas of blackberry and plum coupled with a slight spiciness of black pepper.

Recipe and photo courtesy of Wine Institute of California.

 

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Winery Spotlight: Get to Know… Chapin Family Vineyards

Tuesday, August 28th, 2012

Meet one of our newest Temecula Valley wineries!

The Story

The Chapin family has owned property in Southern California’s wine country since 1987 and began planting their first vineyards with Cabernet Sauvignon, Syrah and Petite Verdot back in 2002.  By 2006, the first vintage of Cabernet Sauvignon wine was released to local restaurants and the Chapin wine club.  Since then, additional vineyards have been planted with lesser-known Italian red grape varietals like Montepulciano and Aglianico – and Viognier, a popular French white that’s a Temecula Valley favorite.

The Chapin tasting room room opened in 2011 and offers beautiful vineyard views, fun events, and wine club membership.

The Wines

The Chapin Family believes in producing small lots of handcrafted wines, offering intense flavor with depth and balance that best represent the Temecula Valley Appellation.  They say that 80% of wine quality starts in the vineyard – to achieve that desired level of quality in all their wines, the Chapin team has implemented intense European methods of farming that encourage ripe and full-bodied wine grapes.

Wine Tasting Info

Chapin flights offer classic favorites like Merlot and Cabernet, along with Zinfandel and Montepulciano for variety.

$15 gets you a generous 7-taste flight.  Boar’s Head cheese & deli trays are available for snacking.

Open daily from 10am to 5pm; Address: 36084 Summitville St. Temecula Valley; Phone: 951-506-2935

For more information, visit their website at ChapinFamilyVineyards.com.

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