Perfect Pairings: Prospero, Zinfandel, Central Coast, California, 254766

Kumquat Duck in Plum Sauce

(serves 4)

marinade:

1 teaspoon allspice (ground)
1 cup st. dalfour fancy plum spread (a good conserve can substitute)
1 branch of rosemary leaves
5 kumquats
fresh ground pepper to taste
1 teaspoon thyme (dry)

1-2 days before combine all marinade ingredients in a blender or food processor, and blend until a jelly consistency. Smear marinade on duck breast and refrigerate until preparation time.

duck and sauce:

2-3 boneless duck breast (whole breast)
3 cups of sliced shitake mushrooms
2 cups of sliced kumquats
1 branch of rosemary leaves
4 tablespoon balsamic vinegar
3 cups of dry sherry
1/2 cup of butter (one stick)
sea salt to taste
fresh ground pepper to taste
optional side dish
angel hair pasta

preheat oven to 350 degrees.

1. Day of serving : leave marinade on duck breast and slice slightly into duck breast (on skin side) and sprinkle with sea salt and fresh ground pepper.

2. Fry breast on skin side for about 6-8 min. until nice and brown. Save grease from duck in the pan.

3. Transfer duck to a drip tray and place oven for about 10-20 min. Duck should be slightly pink inside.

sauce:

1. In a heavy sauce pan with duck grease, fry sliced and cleaned mushrooms and kumquats with the rosemary at medium heat until tender.

2. Remove from pan and place into a bowl and keep warm.

3. In the sauce pan add the balsamic vinegar and let it almost cook away. Add the sherry, and lower the heat and let cook for 2-3 minutes. Take the pan from the heat and add the cold butter and stir until blended.

4. Add salt and pepper as needed and blend the sauce in with the mushrooms and kumquats.

5. Slice the duck and place it on a bed of pasta. Cover with the sauce.







					Kumquat Duck in Plum Sauce (serves 4) marinade: 1 teaspoon allspice (ground) 1 cup st. dalfour fancy plum spread (a good conserve can substitute) 1 branch of rosemary leaves 5 kumquats fresh ground pepper to taste 1 teaspoon thyme (dry) 1-2 days before combine all marinade ingredients in a blender or food processor, and blend until a jelly consistency. Smear marinade on duck breast and refrigerate until preparation time. duck and sauce: 2-3 boneless duck breast (whole breast) 3 cups of sliced shitake mushrooms 2 cups of sliced kumquats 1 branch of rosemary leaves 4 tablespoon balsamic vinegar 3 cups of dry sherry 1/2 cup of butter (one stick) sea salt to taste fresh ground pepper to taste optional side dish angel hair pasta preheat oven to 350 degrees. 1. Day of serving : leave marinade on duck breast and slice slightly into duck breast (on skin side) and sprinkle with sea salt and fresh ground pepper. 2. Fry breast on skin side for about 6-8 min. until nice and brown. Save grease from duck in the pan. 3. Transfer duck to a drip tray and place oven for about 10-20 min. Duck should be slightly pink inside. sauce: 1. In a heavy sauce pan with duck grease, fry sliced and cleaned mushrooms and kumquats with the rosemary at medium heat until tender. 2. Remove from pan and place into a bowl and keep warm. 3. In the sauce pan add the balsamic vinegar and let it almost cook away. Add the sherry, and lower the heat and let cook for 2-3 minutes. Take the pan from the heat and add the cold butter and stir until blended. 4. Add salt and pepper as needed and blend the sauce in with the mushrooms and kumquats. 5. Slice the duck and place it on a bed of pasta. Cover with the sauce.



	Prospero, Zinfandel • 1999 • Central Coast, California • 254766 Grape: Zinfandel appearance - bright, clear color : purple with garnet rim aroma - strong flavors (smell + taste) sweetness - dry acidity - neutral oak - burnt wood fruit - blackberries, sour cherries, prunes earth - wet hay, dirt body - medium-full additional notes - nice, could maybe be a little fresher				• Once considered America's noble grape, it has now been determined that Zinfandel, too, has its origins in Europe. But even so nobody makes a Zinfandel like California. Try a taste test with its Italian brother called Primitivo. • In 1998, the acreage of Zinfandel vineyards in California exceeded 50,000. At that time it made Zinfandel the most widely planted grape in the state. However, according to the 2005 Californnia Grape Acreage Report, Zinfandel ranked fourth behind Chardonnay, Cabernet Sauvignon and Merlot. • The wine made from the Zinfandel grape is being marketed in a dizzying array of styles and qualities from sweet and pink to dark and heady. In fact most people didn't know anything other than the ubiquitous White Zinfandel. Related Podcasts: 1. November 25 - Zinfandel and Brining a Turkey Click here to listen.