• Limetorrents Browse
  • Now Playing:

    Notes - September 24, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris and Mark talk about First Press Chardonnay, Fog Head Highlands Pinot Noir, Château de Gourgazaud Cuvée Mathilde and Casa Silva Gran Terroir Los Lingues Carménère.

    Have a listen!

     

     

     

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

     

    Balsamic Grilled Duck Breasts

    - 2 Boneless duck breasts (7-8 oz) with skin on
    - ¼ cup medium quality balsamic vinegar
    - ¾  cup chicken stock
    - 4 Tbsp honey
    - 1 Tbsp freshly grated ginger
    - Kosher Salt and ground pepper to taste

    Preparation:

    Using a sharp knife, cut incisions through the skin in a checkerboard pattern every ¾ inch without cutting into the meat.
    Mix balsamic vinegar, chicken stock, honey and ginger. Pour in a shallow dish and add duck breasts, skin side up. Let marinate for 1 to 2 hours in the refrigerator.
    Remove the duck breasts from the refrigerator ½ hour before grilling them

    Preheat the BBQ, turning on only one burner on maximum heat. Grill duck breasts over direct heat (burner that is on) skin side down for 1½ minutes, turning over once.
    Continue cooking over indirect heat (burner that is off) with cover, skin side down for 8 to 10 minutes. Finish cooking over direct heat uncovered, meat side down for 2 to 4 minutes. If using a meat thermometer, it should read 160F.

    Remove from grill, salt and pepper the breasts and let stand under aluminium foil for 5-10 minutes before serving.

    Duck breast is best served pink. Do not overcook it.

    Sauce:

    While the duck is resting, pour the marinade in a saucepan and let it reduce to half, whisk in small nub of butter to finish the sauce.

    Cut duck breasts into slices and cover with sauce. Serve with your favourite grilled or roasted vegetables.

     



    THANK YOU FOR HELPING US RAISE MORE THAN $325K IN OUR FINAL ON-AIR CAMPAIGN FOR 2017.  MORE THAN 1,300 OF YOU MADE A DECISION TO CONTRIBUTE OVER THE PAST NINE DAYS. WE WOULDN’T EXIST WITHOUT YOUR SUPPORT.



    THANK YOU FOR PLAYING A PIVOTAL ROLE IN OUR SUCCESS. 







    New York Festivals Awards

    The Jazz Messenger

    Sign up to receive our weekly e-newsletter, The Jazz Messenger.


    Jazz Calendar Login

    Forgot your password? Forgot your username?