Home | Sign In
Directions      Connect With Us  Yelp Yelp  YouTube  Facebook  Twitter  Flickr

NEW RELEASE!

Shop our Spring CatalogTaste our newly Released Piccolo!
Buy it today >



 

BRUT SPARKLING

Peju WinesTaste our BRUT Sparkling Wine.
Explore >



 

TASTING NOTES

Taste our WinesFind out about our wines in our tasting notes section.
View >


Monthly Wine Spotlight - H.B. Cabernet Sauvignon

Monthly Wine Spotlight - 2005 H.B. Cabernet Sauvignon

Monthy wine and chef spotlight - Olivie Bioteau
 

Each month, we pick a featured wine and a celebrated guest Chef creates a perfect pairing recipe!

Our 2005 HB Cabernet Sauvignon and this simple, yet rich duck confit dish are fantastic counterparts. The HB gives way to a concentrated palate of dark fruits with notes of dried herbs, bright acidity, and a long, lingering finish. The duck confit, with its dark flavors and silky texture, stands up to the power of the HB to create a seamless, complimentary balance.

Peju 2005 H.B. Cabernet Sauvignon
- paired with Duck Leg Confit

Download Recipe >
Courtesy of Chef Olivier Bioteau, Farmhouse Café, San Diego, CA

Duck Leg Confit

Ingredients           Amount

Duck legs
Bay leaves
Thyme
Port or Cognac
Rendered duck fat
Salt & pepper

 

8
4
1 bunch
2Tbsp
3 cups
to taste

Method

1.  Place the duck legs flat, skin down, on a sheet pan.

2.  Break the bay leaves into pieces and place on top of the duck legs.

3.  Add roughly chopped thyme, drizzle with Port or Cognac, season with
salt and pepper: refrigerate for 30 minutes.

4.  Melt the rendered duck fat in a large shallow dish and place the duck legs
skin side up so they are completely covered.

5.  Place the dish in an over at 300 degrees for 2-2 ½ hours, or until the meat
is tender.

6.  You can shred the dug confit and use it in a variety of dishes.

 

Olivier Bioteau | Chef/Owner – Farm House Cafe', San Diego - BIO

Olivier was inspired by his grandmother who raised 11 children and his grandfather who taught him the fine art of fishing and growing vegetables.

At the age of 15 Olivier attended culinary school in Saumur, France and upon graduation secured a position with President Mitterrand cooking at the equivalent of the Whitehouse. Olivier worked in some of the finest French Michelin starred restaurants before moving to work at L’Aventure in London, England, where he cooked for celebrities, movie stars and rock stars.  

Upon reaching American soil, Olivier worked for some of the finest restaurants in San Diego and for seven years was a personal chef in Rancho Santa Fe, California.  Eager to return to the fast pace of a restaurant kitchen, in February 1, 2008, Olivier and his wife Rochelle, realized their lifelong dream and opened The Farm House Café in San Diego, offering rustic, farm fresh, country French cuisine.

January Wine of the Month Spotlight - 2006 Cabernet Franc >
February Wine of the Month Spotlight - Delicias Zinfandel Port >
March Wine of the Month Spotlight - H.B. Cabernet Sauvignon >
April Wine of the Month Spotlight - 2006 Merlot >
May Wine of the Month Spotlight - 2009 Pink >
June Wine of the Month Spotlight - 2009 Chardonnay >
July Wine of the Month Spotlight - 2008 Sauvignon Blanc >
August Wine of the Month Spotlight - 2007 Cabernet Franc >
September Wine of the Month Spotlight - 2006 Cabernet Sauvignon >
October Wine of the Month Spotlight - 2007 Fifty/Fifty >
November Wine of the Month Spotlight - Provence >
December Wine of the Month Spotlight - 2006 Cabernet Sauvignon Reserve >

 

© 2014 All Rights Reserved. Peju Province Winery.
Directions | Join Our Mailing List | Media & Trade | Sitemap | Privacy Policy