Recipes

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Roast Duckling with Peaches and Peach Gastrique (Sauce)

February 27, 2012

 

Serves: 5

Serving Size: ¼ duck each

Ingredients:

For Roast Duck:

Whole Ducklings 2 each

Corn Oil as needed

Kosher salt  as needed

Black pepper as needed

Thyme sprigs 3 each

Peaches 5 halves

For Peach Gastrique:

Sugar 2oz

Champagne Vinegar 1.5 oz

Peach or Apricot Jam ¼ cup

Peach Brandy ¼ cup

Demi-glace 1 cup

White Wine 1.5 oz

Directions:

For Roast Duck:

    1. Pre-heat oven to 450ºF
    2. Wash and dry the ducklings
    3. Season the inside of the duck with salt, pepper, and thyme.
    4. Tuck in the wings and legs of the bird and tie together.
    5. Rub more oil on the outside of the duck and season with more salt.
    6. Place the duck over a metal rack on a roasting pan.
    7. Roast in the oven at the pre-heated temperature for a few minutes until the outside of the duck is golden brown.
    8. Turn down the temperature to 375º
    9. Begin basting the duck with a ladle or baster every 10 minutes from the collected drippings on the bottom of the pan.

    1. In the meantime, take your peach halves and caramelize in a pan at low heat.
    2. Keep the peach halves warm until you are ready to serve.
    3. Begin making your Peach Gastrique sauce by caramelizing your sugar on VERY LOW HEAT in a stainless steel pot.
    4. Remove from heat and slowly add champagne vinegar to dissolve it.
    5. Continue adding one-by-one the jam, peach brandy, demi-glace, and white wine and return to stove to simmer.
    6. Allow sauce to reduce until it is thick enough to coat the back of a spoon.
    7. Also hold this sauce (warm) until ready to serve.

    1. The duckling should reach an internal temperature of 185º in the leg and thigh and the breast section should not go over 165º.
    2. Remove the duck from the oven and let rest untouched for 30 minutes before carving or breaking into quarters.
    3. When ready, serve ½ a breast and one thigh for each portion (to allow white & dark meat variety).
    4. Pour some Peach Gastrique (sauce) over duck and garnish with caramelized peach halves.

 

Pair with the Wimberley Valley Viognier and Enjoy!!

 

 

 

Mulled Apple Cider Wine

January 17, '11

Wine use: Wimberley Valley Texas Country Cellars Sweet White Wine

One 1.5 liters or two 750 ml bottles sweet wine

1 - 64 oz (2 qts) Apple Cider

2 sticks of Cinnamon

One bag of Mulled Spices or if not available use items * noted below:

* 2 tbls of whole cloves

* 1/2 tbl of ground powder Allspice

* 2 tbls Whole Allspice

* 2 tbls Orange Peel Chunks or if not available, fresh Orange Slices

Simmer together: Spice packet,  Cinnamon, wine and apple cider or * all items together for 30 min to 1 hour in a crock pot on low heat (do not boil). After straining wine you can poured back into the bottle and refrigerate,  it's good cold also!  You can heat up in a coffee mug in the microwave for about 50 sec. if you like.   Enjoy on a cold winter night!

www.wimberleyvalleywinery.com

 

Plum or Cherry Wine Pork Loin Marinate

April 24, '09

Our Wine is a Medium Body Wine, Sweet made with 100% Fruit.

Our Wine is great with pork chops or pork loin. Try marinating pork loin with 1/2 bottle of wine for 3 hours or overnight in the fridge. Place wine and pork loin in a cooking bag; add 2 tbsp of brown sugar, a can of pineapple chunks (20 oz.), a sautéed bell pepper and onions into a cooking bag. Tie up and cook in a pan on low 350 degrees for about 1 & 1/2 hours in oven or on the grill on low.

 

Sangria - Sweet & Fruity

April 24, '09

Mix Together

2 Bottles of Texas Country Cellars Sweet Red Wine (Room Temperature)

1 Sliced Orange

1 Sliced Lemon

1 Sliced Lime

1/2 Cup Fresh Pineapple

 

Be creative and add the following as you wish:

2 or more cups of ginger ale, fresh pineapple juice or chilled orange juice.

Note: It is usually best if you only use one of the above.

Chill your mixture, serve cold or over ice.

 

You may always add more fresh fruit per your preference. We have tried cherries and peaches with pleasant results. Have fun creating your perfect Sangria to enjoy with friends and family.

 

Watermelon Wine - Summertime Fun & BBQ Parties

April 24, '09

It is my pleasure to share my celebrated summer time Watermelon Wine recipe with you.

Take two small bottles of room temperature Texas Country Cellars Sweet Red Wine and add about a cup of sliced watermelon (without the rind). Put the pitcher of wine and watermelon in the refrigerator for about 2-3 hours & then it’s ready to enjoy with BBQ, friends and family. We hope you enjoy and have a wonderful summer.