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Roast Duck with Orange
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Serves: 4
Total preparation time: About 2 hours
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INGREDIENTS
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3- to 4-pound All-Natural Muscovy Duck
1 cup fresh orange juice
3 tablespoons almonds, chopped
2 teaspoons flour
Salt and freshly ground pepper
3 oranges, quartered
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2000 Argyle, Pinot Noir, Reserve
Drink Now through Dec. 2009
Rating: 90
Market Price: $24.00
Tasting Notes:
Lovely red fruit aromas rise from the glass of the ruby-colored 2000 Pinot Noir Reserve. This sweet, lush, tangy wine offers loads of cherries, raspberries, and spice flavors in its medium-bodied, well-delineated personality. Its finish is flavorful, structured, and long. Drink it over the next 7 years. |
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2000 Panther Creek, Pinot Noir, Pinot Noir Youngberg Hill Vineyard
Drink Now through Dec. 2009
Rating: 90
Market Price: $35.99
Tasting Notes:
Produced from 15 year old vines on a property south of McMinnville, the 2000 Pinot Noir Youngberg Hill Vineyard exhibits attractive rose and candied cherry aromas. This gorgeous wine is lush, sultry, and intense. Its medium-bodied, feminine personality bursts with sweet cherries, raspberries, violets, and currants. Projected maturity: now-2009. |
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2000 Cristom, Pinot Noir, Louise Vineyard
Drink Now through Dec 2010
Rating: 91
Market Price: $44.99
Tasting Notes:
From 7 year old vines, the medium to dark ruby-colored 2000 Pinot Noir Louise Vineyard is a deep, layered wine. Its intense, concentrated core of cherries, spices, and plums lingers throughout its wonderfully long finish. Medium-bodied, its soft, velvety texture caresses the taster's mouth. Projected maturity: 2003-2010.
For an Oregon winery, 2000 was a boring vintage because we didn't have to face drought, cold, harvest rains, or any other problems we had to try and surmount, said Steve Doerner, Cristom's winemaker. He went on to say that, I was so much in love with the 1999s that I overlooked the 2000s until recently. Now I see this vintage as close as can be to 1999 without reaching that year's peaks. |
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DIRECTIONS
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1. Puncture the skin of the duck in various places with a sharp 2-tined fork to release fat. Place the duck in a large pan with enough boiling water to cover. Boil briskly for half an hour.
2. Preheat oven to 350°F. Meanwhile, combine orange juice, almonds, flour, salt, and pepper.
3. Remove duck from boiling water and drain. When cool enough to handle, rub orange mixture inside and outside of duck. Place on a rack in a roasting pan and surround duck with orange sections.
4. Roast uncovered for 1 hour, basting every 30 minutes. Raise oven heat to 375°F, and continue roasting for another half-hour, basting frequently.
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SERVING SUGGESTION |
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Serve with fried rice (with garlic butter), Brussel sprouts, and a Burgundy wine. |
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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