Featured Recipe: Pairing our 2014 Calistoga Zinfandel

May 2, 2017

From the mind of Krysta Moseley | Makes 6-8 servings
Paired with our 2014 Calistoga Zinfandel

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INGREDIENTS

6 - Bone-in duck thighs
1 pint -Blueberries

1 cup - Prepared Blueberry bbq sauce:
  1 - tbsp Chili Powder
  1/2 tbsp - Onion Powder
  1/2 tbsp - Garlic Powder
  1 tsp - Salt
  1/2 tsp - Pepper
  1 cup - Ketchup
  1/4 cup - Mustard
  1/4 cup - Apple Cider Vinegar
  3 tbsp - Worcestershire Sauce
  1/8 cup - Lemon Juice
  1/2 tsp - Hot Sauce
  1/8 cup - Steak Sauce
  1/8 cup - Molasses
  1 qt - Blueberries
  2 tbsp - Vegetable Oil
  1 - Small Onion, Diced
  3 - Garlic Cloves, Minced
  1/2 tsp - Liquid Smoke

Endive slaw
   1 head - Radicchio
   6 ea. - Endive
   3/4 cup - Mayonnaise
   1 tbsp - Apple Cider Vinegar
   2 tbsp - Balsamic Vinegar
   1 1/2 tbsp - Sugar
   Salt and Pepper to Taste  

6-8 - Brioche Slider Rolls

Preparing the BBQ Sauce
1. In a large saucepan, heat oil and sweat onion and garlic until soft and translucent.
2. Add chili powder, salt, pepper, onion powder, garlic powder, and stir until combined.
3. Add rest of ingredients, simmer 15-20 minutes or until thick and blueberries are macerated.
4. Season, and set aside.  

Preparing the Endive Slaw
1. Chiffonade both radicchio and endive, being sure to remove the core.
2. Season with salt and pepper to draw out the moisture.
3. Combine mayonnaise, balsamic & apple cider vinegar, and sugar.
4. Toss with cut radicchio and endive, and let marinade for at least one hour before serving. 

Preparing the Duck
1. Salt and pepper each piece of duck, generously.
2. Toss with your prepared bbq sauce, and remaining fresh blueberries.
3. Place in crock pot on low for 6-8 hours, or until tender and falling off of the bone.
4. Strain whole thighs from liquid and fat that has rendered. Keep any solids and add back in.
5. Once cool to handle, pull the duck from bones, and add strained solids from the previous step. Mix with additional bbq sauce until desired consistency.
6. Serve on a brioche roll with prepared endive slaw. Serve immediately. 

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