It's been a winning season at Bench 1775! We have won many DOUBLE GOLD and GOLD medals from highly respected competitions, such as All Canadian Wine Championships, Los Angeles International Wine Competition, Northwest Wine Summit, and Pacific Rim Wine Competition, since this May. We are exremely pleased with the results and owe these amazing awards to our very talented winemaking team! The most awarded white wines are our 2014 Bench 1775 Sauvignon Blanc, 2014 Bench 1775 Gewürztraminer, 2014 Bench 1775 Chill (White Blend), and 2014 Bench 1775 Pinot Gris. Also, our excellent red wines received numerous awards and high scores from wine judges and wine enthusiasts. Our 2013 Bench 1775 Merlot was scored 90 POINTS from John Schreiner and got SILVER medal at the 2015 All Canadian Wine Championships and 2015 Northwest Wine Summit.
Come visit us and sip on our award-winning wine while enjoy the BEST view in the Okanagan!
*Makes 6 servings
8 large garlic cloves
1/4 cup kosher salt
1 tablespoon finely chopped thyme
1 teaspoon fennel seed-toasted and ground
2 large shallots, finely chopped (1/4 cup)
2 bay leaves crumbled
6 fresh duck legs (5 pounds total)
2 whole cloves
5 (7-ounce) containers rendered duck fat
Mince and mash 4 garlic cloves to a paste with a pinch of kosher salt. Stir together paste, kosher salt (1/4 cup), thyme, fennel seed, shallots, and bay leaves in a large bowl. Add duck legs and toss to coat, then marinate, covered and chilled, at least 1 day and up to 2 days.
Wipe off marinade with paper towels.
Melt duck fat in a wide large heavy pot over low heat, then cook duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.
Transfer duck with a slotted spoon to a large bowl . Slowly pour duck fat through a fine-mesh sieve into a large crock or deep bowl, leaving any cloudy liquid or meat juices in bottom of pot, then pour strained fat over duck legs to cover by 1 inch. Cool to room temperature, about 2 hours, then chill, covered, at least 8 hours.
Just before serving, remove duck from fat (reserve fat for another use, such as frying), scraping off most of fat, then cook, skin side down, in a large heavy nonstick skillet over low heat, covered, until skin is crisp and duck is heated through, 15 to 20 minutes.
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