Our first Wine Club event featured our 2017 Lemberger. We served our guests a "Burger & Fries" meal at the picnic tables overlooking the full new vineyard growth.
Duck:
6 duck breasts
1/2 C. Lemberger
1/2 sweet onion, chopped
1 t. salt
1/2 t. fresh ground black pepper
Garlic Rosemary Aioli:
1 C. Best Foods mayonnaise
1 T. Dijon musard
1 T. minced fresh rosemary
1 large clove garlic, pressed
1 t. salt
1/2 t. fresh ground black pepper
Sandwich:
Sliced duck breast
Garlic Rosemary Aioli
Thinly sliced red onion
Shredded daikon radish
Arugula
Brioche slider buns
Mix the aioli and refrigerate overnight.
Blend the duck marinade.
Cross-hatch score the duck breast skin.
Marinate the duck overnight.
Scape the marinade off the breasts and wipe dry.
Cook the breast skin down in a heavy cold pan over medium heat 10-12 minutes or until the skin is crispy.
Raise heat to high, flip the breasts and sear for 3-5 minutes or until the internal temperature is 135F.
Remove from heat, and cover with foil.
Lightly toast the buns.
Smear one bun with aioli. Top with sliced duck, and a little onion, daikon and arugula.
3 lbs new fingerling potatoes
3 T. melted duck fat
3 T. sea salt
Cut the potatoes in half lengthwise.
Processing in 3 batches, toss with the duck fat and salt.
Pan fry covered flat face down over medium heat in a large non-stick skillet until browned and tender.
2 12-oz. packages broccoli slaw
1/2 C. mayonnaise
1/3 C. buttermilk
1/4 C. chopped fresh chives
1/4 C. coarsely chopped flat-leaf parsley
1 T. chopped fresh tarragon
1 T. fresh lemon juice
2 anchovy fillets packed in oil (drained, chopped)
1 chopped garlic clove
1/2 t. freshly ground black pepper
Blend dressing ingredients until smooth.
Cover and chill for at least 2 hours.
Toss broccoli slaw and dressing.