To me it is no surprise that the new U.S. President, Barack Obama, a man of obvious intelligence and taste, loves American Pinot Noir. On his first day as President, he celebrated with a luncheon that included a bottle of 2005 Goldeneye Anderson Valley Pinot Noir. It was served with a duck and pheasant course, and I've included the recipes below so that you can enjoy them yourself.

To buy a bottle of 2005 Goldeneye Anderson Valley Pinot Noir or read my recommendation, click here.

2009 Presidential Inauguration Luncheon

Second Course

A Brace of American Birds (pheasant and duck)
Sour Cherry Chutney and Molasses Sweet Potatoes

Duck Breast with Sour Cherry Chutney and Molasses Sweet Potatoes
Serves 10

The 2005 Goldeneye Anderson Valley Pinot Noir was selected to pair with this dish.

Ingredients

• One tbsp. extra virgin olive oil
• 1/2 cup chopped onion
• 3 garlic cloves
• 1 tbsp. finely chopped shallot
• 1/2 tsp. black pepper
• 1/2 tsp. ground cumin
• Scant 1/4 tsp. dried hot red pepper flakes
• 3/4 tsp. salt
• 1/2 cup coarsely chopped red bell pepper
• One tbsp. tomato paste
• 1/4 cup dry red wine
• 2 tbsp. cider vinegar
• 2 tbsp. sugar
• 1/2 tsp. Dijon mustard
• 1 can (3 cups) Bing cherries, quartered
• 1/2 cup Golden Raisins
• 10 (6 oz.) boneless duck breasts with skin
• 2 tbsp. water
• One tbsp. chopped fresh tarragon or chives

Chutney and Glaze Preparation

Heat oil in a 2-3 quart heavy saucepan over moderate heat until hot not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden (about 7 min.). Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 tsp. salt and cook, stirring 30 seconds. Reduce heat to medium and add bell pepper and cook, stirring occasionally, until softened (about 5 min.). Stir in wine, vinegar (to taste) and sugar. Simmer approx. 5 min. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 tsp. salt and simmer 1 minute. Allow to cool slightly and reserve all but 1/4 cup of the mix to the side. Place 1/4 cup mix in a blender and puree until very smooth, about 1 minute. Reserve for glazing duck. To finish the chutney, add the remaining 1 1/2 cups of cherries, tarragon, chives and all the golden raisins. Can be prepared one day prior.

Put oven rack in middle position and preheat oven to 450 degrees Fahrenheit. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.

Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown (about 25 min.).

Transfer duck to a plate and discard all but 1 tbsp. fat from skillet. Brush duck all over with cherry glaze and return to skillet, skin side up.

Roast duck in oven until thermometer registers 135 degrees Fahrenheit, about 8 minutes for medium-rare. Remove from oven and allow to rest for five minutes.

Holding a sharp knife at a 45-degree angle, cut duck into slices. Serve with cherry chutney and molasses whipped sweet potato.

Herb Roasted Pheasant with Wild Rice Stuffing
Serves 10

The 2005 Goldeneye Anderson Valley Pinot Noir was selected to pair with this dish.

Ingredients

• 10 Pheasant breast, boneless, remove tenders and reserve for stuffing, cut small pocket in side of breast for stuffing
• 1/2 cup olive oil with chopped rosemary, thyme and sage
• 1 lb. Wild rice, long grain
• 2 quarts Chicken stock or canned chicken broth
• 2 Carrots, diced
• 1/2 Onion, diced
• 1/2 cup Dried apricot, small diced
• 1 Tablespoon Salt and pepper mix
• 2 Tablespoons Garlic, roasted

Directions

Boil the rice with the chicken stock, cook until soft and most of the liquid is gone.

Add the onion, carrot, garlic and apricot. Cook until the vegetables are soft and all liquid has been absorbed. Refrigerate rice mixture until cold.

In a food processor, puree pheasant tenders to a paste consistency to use as a binder for rice mix.

When rice is cool, add the pheasant puree to the rice until well mixed. Adjust seasoning with salt and pepper and return to refrigerator until ready to stuff.

Preheat oven to 400 degrees F.

Make 10 small football shaped patties of the rice mix, stuff inside the pheasant, being careful not to overstuff the pheasant. Rub herb/oil mixture on top and bottom of the pheasant, season with salt and pepper. Place the pheasant on a heavy gauge roasting pan and then in a preheated oven for approximately 8-10 minutes. Remove from oven and cover with lid or foil and allow to rest for 10 minutes. Serve over saute of spinach.

*Pheasant can be substituted with chicken

Pinot Noir Pairing Recommendations

2005 Goldeneye Anderson Valley Pinot Noir