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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Filtering by Tag: Cherries

Seared Duck with Cabernet Reduction

Bill Cooper

Serves 4

  • 4 duck breasts, boneless, skin on

  • 1⁄4 tsp. salt

  • 1⁄4 tsp. pepper

  • 1 medium shallot, minced

  • 3⁄4 c. dried cherries, halved

  • 3⁄4 c. Cooper-Garrod Cabernet Sauvignon

  • 6 Tbsp. butter, cut in small pieces

Season both sides of duck breast with salt and pepper. Heat a sauté pan over medium heat; when hot, place duck breast in pan skin side down. Allow duck fat to render from under skin, crisply browning skin, about 8-10 minutes. (Do not shortchange this procedure!) Once well browned, increase heat to high and turn breast over to sear meaty side until it is also nicely browned. Remove duck from pan; keep warm.

Pour off accumulated fat, turn heat to low. Add shallots, dried cherries, and wine; cook together until wine is reduced by half. Add butter, a few pieces at a time, whisking to incorporate each addition. Check for seasoning, adding salt and pepper to taste.

To serve, spoon reduction sauce over duck breasts.

Recipe from Chef Jeremy MacVeigh, Professional Culinary Institute, PCIchef.com

Chef’s Note:

"The key to cooking duck breast is to render it, skin side down in a moderately hot pan for about 8-10 minutes to make the skin very crisp and to melt off the considerable amount of fat that lies beneath duck skin. Crisped duck breast skin is sublime, but only if it has been rendered well.”

Accompany with Cooper-Garrod Cabernet Sauvignon

Cherried Lamb Chops with Port

Bill Cooper

Serves 2 - can be doubled

  • 2 tsp. olive oil

  • 4 small loin lamb chops

  • 1/3 cup chopped shallots

  • 3/4 cup ruby Port

  • 1/2 cup low salt chicken broth

  • 1/2 cup dried tart cherries

  • 3 Tbsp. cherry jam

  • 1 Tbsp. balsamic vinegar

  • 1⁄2 tsp. ground cardamom

  • Chopped fresh mint for garnish

Sprinkle lamb with salt and pepper. Heat oil in medium skillet over medium to high heat. Cook lamb about 10 minutes, turning often with tongs. Transfer to plate and keep warm. Pour drippings from skillet. Cook shallots in same skillet; sauté 1 minute before adding Port, broth, cherries, jam, vinegar, and cardamom. Boil about 6 minutes, until cherries plump and liquid is syrupy. Season with salt and pepper. Spoon sauce over lamb and sprinkle with mint.

Serve with Cooper-Garrod Test Pilot F-86 Sabre Jet

Cherried Pots de Creme

Bill Cooper

Serves 4

  • ½ cup butter, softened

  • 6 Tbsp. sugar

  • 4 oz. semisweet chocolate, melted

  • 3 eggs

  • 1 Tbsp. crème de cassis

  • ¾ c. bing cherries (from a can), drained and quartered

In a food processor, beat butter and sugar until well mixed.  Add chocolate several spoonfuls at a time, mixing well after each addition.  Add eggs one by one, mixing at high speed until well incorporated.  Mix in cassis.  Without the blade, stir in the quartered cherries.  Spoon into 4 ramekins or dessert dishes; cover and chill at least 4 hours.

Accompany with Test Pilot F-86 Sabre Jet