by Chef Paul Short and Executive Sous Chef, Aaron Glaza, Madison College Culinary Arts & Hospitality Programs | From our 2013 Wollersheim Winery Open House

INGREDIENTS | Duck Confit (Yield: 16 servings)
8# Duck or Chicken Parts, preferably Legs
1 oz Kosher Salt
1 tsp White Pepper
½ tsp Grated Nutmeg
½ tsp Ground Bay Leaves
1/8 tsp Ground Cloves
Duck Fat as needed

Preheat oven to 300°F. Trim excess fat from duck and reserve for rendering. Rub duck pieces with salt and spices and leave to refrigerate in a nonreactive container overnight. Render duck fat till you have as much needed to completely submerge the duck pieces in fat. Place duck legs and rendered fat in a casserole dish, cover with foil and place in the oven for 1½ to 2 hours or until the pieces are tender. Remove dish from the oven and allow to cool to room temperature. Duck legs must be completely sealed in fat and can be refrigerated for up to 3 months.

INGREDIENTS | Polenta (Yield: 6 cups)
2 ½ cups Chicken Stock
3 cups Water
½ tsp Garlic, minced
1 ½ cups Polenta, or fine cornmeal
8 T Butter, softened to room temperature
2 T Mascarpone
2 T Chives, minced
Salt & Pepper as needed

Bring chicken stock, water and garlic to a boil in a saucepan. Whisking constantly, pour in the polenta. Return the liquid to a simmer and cook the polenta over very low heat, stirring occasionally, for 20-25 minutes, or until the polenta is thick and smooth. When the polenta is cooked, stir in the butter, mascarpone, chives, and salt and pepper to taste.

INGREDIENTS | Cherry Sauce (Yield: 1 quart)
1 cup Wollersheim Pinot Noir
2 tsp Orange rind, grated
1/8 tsp Pickling Spice, ground
1 ¼ cups Berry Jam, preferably blackberry
1 Orange, juiced
7 oz Cherries, either fresh or reconstituted dried
Salt & Pepper as needed

Place Pinot Noir, spices and orange zest in a saucepan and reduce by one third. Add jam and orange juice, when jam has dissolved, add cherries. Season to taste with salt and pepper.