In article > ,
Mark Lipton > wrote:

> DaleW wrote:
> > Sunday I took Betsy's mom to airport, then returned home to follow
> > Betsy's instructions re cooking some duck legs (she was playing).
> > Recipe-following is not my forte, but I made it through a simple though
> > very good recipe that Betsy has done before (Madeliene Kamman-season
> > legs, slather with mustard, coat with breadcrumbs, drizzle with butter,
> > 2 hours at 375F).
>
> That seems awfully hot for duck legs. Were they tender?
>
>
> > Tonight Betsy rewarded me for a big afternoon of car-haggling by making
> > a meatloaf recipe I had sent her (Sunset magazine from years ago, a
> > lamb and feta meatloaf). Very good, served with brown rice,red chard,
> > and the 1995 Berard P & F "Cuvee Prestige" Chateauneuf-du-Pape. Tight
> > at first, then warm ripe red fruit and a little earth appear as it gets
> > some air. Ends up a pleasant round red wine, but doesn't show much
> > complexity or depth. Not flawed, tired, or over the hill, just a tad
> > dull. B-
>
> Wow, Dale. I consider myself pretty well versed in the wines of
> Chateauneuf-du-Pape, but I must confess to complete ignorance regarding
> this producer. Who imports it? The wines of '95 are big and backward.
> I'm still waiting on mine while drinking my '94s, '89s and '90s.
>
> Mark Lipton

I can concur with the temp for cooking as I have made the same recipe
many times now with great results every time. I also have never heard of
this producer.