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+--- Thread: Eberle Muscat Canelli (/thread-14647.html)
- Innkeeper - 01-01-2004
2001 Eberle, Paso Robles, Muscat Canelli, Estate Bottled ($12). Picked this up at the winery during our '02 visit. As you may guess it is an off dry wine; you might even say slightly sweet. That is why we waited for a special meal to have with it.
Gives you orange blossoms, apricots, and rose petels on the nose and upfront. A complex mix of tropical fruit, very decent, acidity, and full body (despite the 11.5% alcohol) cross the palate. The finish goes on and on. We matched it with slow roasted duckling with orange sauce, wild rice stuffing, and green beans almondine. Absolutely fantastic New Year's Dinner.
SLOW ROASTED DUCKLING WITH ORANGE SAUCE:
Duckling(s)
Orange juice
Orange peel (zest)
Take a duckling and clean it up. Remove neck and giblets from cavity, excess fat from tail area, tail, neck flap, and outer two joints of wings. Discard fat. Thoroughly wash and dry inside and out. Reserve parts except fat for stock. Pour half cup of orange juice over and into each bird. Rub into skin. Sprinkle with orange peel and place on a rack in shallow roasting pan in a 225 degree oven for seven hours. Don’t baste or disturb in any way, but be sure temperature stays stable. Oven thermometer recommended. Remove from oven and cool on another rack. When cool, wrap in foil and refrigerate at least overnight. When ready to serve, cut into serving pieces (quarters or halves), place cavity side down on rack in roasting pan, and cook at 450 degrees for twenty minutes. A baking dish of stuffing (covered with foil) can be finished along side the pan of duck. Serve on bed of wild rice stuffing, and top with generous amount of orange sauce.
Stock: Cover duck parts and your favorite aromatic veggies, herbs, and spices with five or six cups of water. Bring to a boil and simmer, covered while duck is cooking. Strain out, being sure you have four cups, and refrigerate with the duck.
ORANGE SAUCE:
1 C Orange juice
1 tbl Sugar (or pkt of Stevia)
1 tbl Cornstarch
1 tbl Sherry
Dissolve cornstarch in sherry. Add to orange juice with sugar and bring to boil. When thick and clear, it is ready to serve.
WILD RICE STUFFING:
1 C Wild rice
4 C Duck stock
1/2 C Butter (one stick)
1 Chopped onion
1 C Diced celery
1/2 lb Shitake mushrooms
1/2 tsp Dried marjoram
1/4 tsp Dried Oregano
1/4 tsp Dried Thyme
1/2 tbl Lawry Salt/No salt
1/4 tsp White pepper
Cook rice in stock in pressure cooker for 45 minutes under 15 pounds of pressure. Let pressure go down naturally. Meanwhile slice mushrooms. Cook onion and celery in butter in large skillet, add mushrooms and sauté lightly. Add seasonings. When rice is ready, add this mixture to it. Put in separate baking dish, and bake, covered, alongside duck for 20 minutes at 450 degrees.