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Additional Recipes...

Morel Mushroom and Goat Cheese Toasts

Liberty Duck Preparation and Dry Rub Recipes




FOOD+WINE PAIRING
"We always seem to get paired with a great Pinot," says The Duck Man, Jim Reichardt of Sonoma County Poultry/Liberty Ducks in Penngrove. This year's Taste of Sonoma County was no exception, despite some stiff competition for our unofficial "best pairing" of food and wine at the annual event. Some 100 vintners from throughout Sonoma County representing the four appellations and a dizzying array of varietals were matched by the Taste committee to some of the region's best chefs. The resulting matches ranged from confusing (popcorn and champagne?) to downright spectacular.

But after four hours and an untold number of swirls and spits, we bestowed the ultimate union of food and grape to Reichardt's "Love Rubbed" grilled Liberty Duck Breast and relative newcomer Papapietro-Perry Winery's 2002 Russian River Valley Pinot Noir.

What made it special, even among such tantalizing tango partners as foie gras mousse and Sauvignon Blanc, Zazu's raspberry Holdredge Pinot Noir Sorbet, or Chez Felice's pulled pork with a 2001 Chateau Felice Zinfandel? The answer lies in the "Love Rub" recipe, laden with exotic spices like cinnamon, nutmeg, coriander, Chinese Five Spice and black pepper that meld perfectly with the crisp berries and citrus of the Russian River pinot fruit matched with toasty complexity. In other words, just ducky.

FROM THE KITCHEN






Liberty Duck Preparation and Dry Rub Recipes

 

INGREDIENTS

"Love Rub"
2 T Paprika
½ T Coriander
1 T Chili Powder
1/4 t Cayenne
1 t Chinese 5 Spice
½ t Cumin
1/4 t Cinnamon
1/4 t Nutmeg
2 T Kosher Salt
8 T Brown Sugar
1 t White Pepper
½ t Black Pepper
2 t Oregano
1 T Thyme
Cardamom Rub
½ T Cardamom & Pepper
½ t Salt (or to taste)
½ t White or Black Pepper


In a medium sauce pot combine water, cream, butter, garlic, Tabasco and corn. Bring to a boil and slowly pour in grits while stirring with a wooden spoon. Reduce heat to low and cook for 30 minutes, stirring occasionally. Season to taste with salt and pepper. Keep warm until ready to serve.

Liberty Duck Breast
(1 package to serve 4)

Split the attached breasts into 2 breasts and trim off the loose skin and fat (set aside, see below for how to use the trimmed skin and fat). Make a dry rub. Score the skin with a few cross hatches, just skin deep and rub spices all over duck breasts. Fry skin side down to crisp the skin in a heavy pan with a bit of olive oil. At this point, you can set aside duck for up to an hour, or refrigerate to finish cooking later. To finish cooking, place breasts (skin side up) in a preheated 500 degree oven for 4 or 5 minutes (best to serve Liberty Duck Breast medium rare). Let rest for 5 minutes, then serve.

Liberty Duck Legs
Apply dry rub of your choosing to legs. Bake at 425 degrees for 1 hour and 15 minutes.

Liberty Yukon Golden Potatoes to accompany duck breasts. Render duck fat trimmed from breasts by melting it in a hot pan. Cut 2 or 3 Yukon Gold Potatoes into slices or 1" cubes. Fry potatoes in the rendered fat until golden brown.

Sonoma Salad with Liberty Duck Cracklins. Place fresh mesclun mix or baby lettuces on individual serving plates. Dress with salt and pepper, extra virgin olive oil and Balsamic vinegar. Use the trimmed duck skin to make cracklins by frying it in a hot pan until crisp. Add these flavorful warm cracklins to the top of the salad and serve immediately.

 


SEPT/OCT 2004
TABLE OF CONTENTS

FEATURE ARTICLES
>> Microbreweries
>> Hiking & Picnicking

ON THE RADAR
>> New Wine Tasting Rooms
>> The Perfect Pumpkin
>> Newest Wine Appellations

SOCIAL TOAST
>> Sonoma Showcase
>> Music Festival for Mental Health
>> Hands Across the Valley
>> Calendar Events

BITS & BITES
>> New Restaurants
>> Featured Cocktail Recipe
>> Editor's Pick: Favorite Deli's

FOOD & WINE
>> Wine & Food Pairing
>> Featured Varietal: Syrah
>> Winemaker: Craig Williams
>> Syrah Wine Picks



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