Here are a couple of examples of how necessity became the mother of invention.

Cheese making was originally a way of preserving summer’s bounty of milk so that it could be consumed in the winter months.  It was discovered that milk stored in containers made from goat’s and cow’s stomachs soon coagulated.  The separation of the solids (curds) and the liquid (whey) was caused by the enzymes present in the stomachs. Cheese making evolved from this primitive method into an art form.

We invite you to join us this winter for our Artisan Cheese & Wine Tasting seminar to further explore how far cheese making has come. This seminar is being held on selected Saturdays in February, March, April and May. For more information on this event, please go here or download a complete list (PDF) of events happening at the winery through May 2005 here.

Confit is an age old technique of preserving meat.  To “confit” something means to preserve it.  Duck was prepared using this method, and then cooled and stored in the fat.  Because oxygen is excluded, bacteria can not multiply, and the meat can be kept for many months in a cool place without refrigeration. Rendered duck fat is available from your local butcher, or from online sources.  Canola oil is an acceptable substitute for the duck fat.

4 duck legs and thighs – (If you can’t find duck legs and thighs, purchase whole ducks and use the breast &         wings for other preparations.)

2 tablespoons kosher salt
10 black peppercorns - crushed
1 bay leaf – crushed
5 sprigs – fresh thyme
4 juniper berries – crushed
4 garlic coves – chopped
Rendered duck fat or canola oil as needed

Mix all the seasonings and coat both sides of the duck pieces. Place the duck in a container and cover with plastic wrap.  Refrigerate overnight. Brush off excess seasoning mixture and place the duck in an ovenproof pot.  Cover the duck pieces with duck fat or canola oil. Cover with a lid and place in a pre-heated, 300 degree, oven for 2 hours, or until the duck pieces are very tender, but not falling off the bone. Allow the duck to cool in the fat and store in the refrigerator for up to 6 months making sure that the fat completely covers the duck  To serve, remove the duck from the fat and heat in a sauté pan or on the barbeque until the skin is crisp.

You can also strip the meat from the bones and process in a food processor with a little duck fat to create duck rillettes.  Spread on toasts for a classic appetizer.

Serves 4