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Cain Vineyard and Winery

Cain Vineyard and Winery

by Julie Fadda

February 12, 2008
in Monthly

Cain Vineyard and Winery

Bordeaux Blends

Duck Confit

Jacuzzi Family Vineyard
Winemaker Charlie Tsegeletos

The people at Cain Vineyard and Winery are dedicated to creating Cabernet/Bordeaux blends. Original owners Joyce and Jerry Cain planted Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot beginning in 1980. Now owned by Jim and Nancy Meadlock (who joined the estate in 1986), the winery’s three offerings include Cain Cuvée, a nonvintage blend of mountain and valley fruit that’s consistently smooth and versatile [one of my favorite everyday wines]; Cain Five, the signature offering and a stunning, classic five-varietal blend made entirely from the estate vineyards that are located atop Spring Mountain above St. Helena; and finally Cain Concept, which is, literally, a concept wine created largely from Napa’s famed Benchland fruit, an expression of that area’s terroir.
Cain Concept consists of 75 percent Cabernet Sauvignon, 10 percent Cabernet Franc, 9 percent Petit Verdot and 6 percent Merlot. Alive with the food-friendly, layered and rich mouthfeel that characterizes Cain’s wines, Cain Concept is full of ripe, dark, earthy fruit. It’s paired here with a duck confit recipe by Cain’s chef, Dana Robbers. The recipe takes some advance planning, but the final outcome unmistakably proves that good things come to those who wait.

Duck Confit

2 shallots, diced
4 cloves garlic, minced
3 bay leaves, crumbled
6 thyme sprigs, roughly chopped
2 teaspoons coarse ground black pepper
2 tablespoons kosher salt
4 duck legs
Enough rendered duck fat to cover the legs (about 2 pounds)

Preparation:

Combine the first six ingredients in a bowl. In a 9×13-inch pan, sprinkle in half the mixture and then place the duck legs on top, skin side up. Place the remaining mixture on the duck legs, patting it on to stick. Cover and refrigerate for 24 to 48 hours.
Heat the duck fat in a deep casserole dish. Remove the duck from the dry rub, wiping off as much as possible. Put the duck into the fat, covering it completely.
Cover the dish and cook on low heat for three to four hours (or in the oven at 250 degrees for two to three hours), taking care not to let it come to a boil. A thermometer should not read more than 185 degrees. When the meat is very tender—almost falling off the bone—transfer it to a container for storage and strain the fat over to cover. Refrigerate until needed.
When ready for serving, heat a sauté pan. Remove the duck legs from the fat, wiping off most of the fat. (Reserve the fat for later use, frozen or refrigerated.) Place the legs into the hot pan, skin side down, and sear the skin to a dark mahogany brown. Turn once and let the meat heat through. [Take care when turning or moving the meat. It will sputter and throw off hot fat.]
Serve with creamy mashed potatoes and a favorite vegetable. Top it off with a glass of 2003 Cain Concept—The Benchland for a perfect meal. The duck confit is complemented by the richly textured tannins and ripe dark fruit flavors of plums, cherries and black currant jam. The wine’s spicy, earthy finish mirrors the comforting, savory flavors of the duck.

Serves 4