Pairing with 2002 Navarro Deep End Blend Pinot Noir

This dish presents wonderfully rich, delicious, stewed duck but avoids being too fatty. Harking back to European roots, this recipe is easy to make and it will both satisfy and impress a full spectrum of hungry friends. The notes of cherry and blackberry in the oak laced Deep End Pinot Noir compliment the herbaceous warmth of this Italian comfort dish. Serve by candlelight.

• Meat pieces from one duck, fat and skin removed
• 3 cups dry white wine, such as Navarro Chenin Blanc
• 1/3 cup diced onion
• 1/4 cup diced celery stalk
• 1/4 cup diced carrot
• 1/4 cup minced garlic clove
• 6 sage leaves
• 2 bay leaves
• 1 pureed cup canned Roma tomato
• 2 1/2 cups chicken stock, unsalted
• Salt and fresh ground pepper to taste
• 1/4 cinnamon
• Pinch nutmeg
• 3 whole cloves
• 1 tbsp. butter
• 1 tbsp extra virgin olive oil

In a large flat bottomed sautee pan or braising pan, heat pan to medium, wait until the butter and oil is slightly smoking. Lower heat slightly and add onion, carrot, celery, parsley in that order. Sauté for 10 minutes until sweated. Add garlic and sauté for 2 minutes, stirring. Add the wine, bay leaves, duck meat, sage leaves, chicken stock and stir a little until the mixture is slightly boiling. Turn the heat down and simmer, about 45-minutes to an hour. The duck should be tender, if so, take it out of the sauce and cool. Remove the meat from the bones and put it back into the mixture. Add cinnamon, nutmeg and cloves. Add salt and pepper to taste. Reduce a little until the stock is slightly thick, like a light stew. Sugo may be served alone or over pasta.

Serves 4.