9224 Route 414
Lodi, NY 14860-9641

Grilled Duck Legs with Lamoreaux
Landing 2004 Dry Riesling

This bracing wine has the bright acidity to stand up to rich grilled duck, and it has the region's signature citrus and apricot notes to complement the marinade of Riesling, lemon, chicken broth and thyme. Take care not to char the duck skin, as that flavor fights the wine's fruit.

Grilled Duck Legs with Lamoreaux Landing 2004 Dry Riesling
Ingredients

4 duck legs
1 1/3 c. Lamoreaux Landing 2004 Dry Riesling
2/3 c. chicken broth
zest and juice of 1/2 lemon
2 tsp. dried thyme

Serves 4

Directions

Marinate duck in remaining ingredients for 2 hours refrigerated or 1 hour at room temperature, turning legs several times. Start a charcoal fire with coals banked on one side of grill. Bring duck to room temperature if necessary. Oil grate and place duck on grill’s hottest area with skin side down.

Spoon over a bit of marinade and cook covered for 4-5 minutes without charring skin. Spoon on more marinade, turn legs over, spoon on more marinade, and grill for 4-5 minutes on the other side. Move duck to cooler side of grill and cook 10-15 minutes longer until duck reaches 155 degrees.

Serve with freshly cooked white beans sauced with lemon and olive oil, and with Lamoreaux Landing 2004 Dry Riesling.

Grady Wells is a writer and radio producer living in Ithaca, N.Y.

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