Winter / Spring 2008

A Sonnenalp Taste of Vail

Please join us this winter for a magical evening treating you to the world-class amenities of the Sonnenalp Resort with Vail’s finest dining and entertainment. We’ll begin by valet parking your car while you settle in to the warmth around the fireplace in the King’s Club—it’s perfect for après ski or an aperitif. Ludwig’s dining room treats you to impeccable service, an enticing menu of delicious contemporary American cuisine and fine wines from our award winning wine cellar. After dinner step back into the King’s Club and toast your good taste with guitarist Don Watson. Your car, should you need it, will be warm and ready when you are.

A shared recipe from Ludwig’s:
Duck Magret with Blackberry Sauce

Prep a duck stock. In a pan sauté 1 diced carrot, 4 oz. diced celery, and one half onion, diced for 3 minutes with a little bit of blended oil. Add some duck bones and stir until it is a rich golden, brown color.

Cover with water and add a bouquet garni (parsley, leek, thyme and a bay leaf).

Cook slowly and reduce it about three quarters. Strain it and set aside. Take 6 to 8 blackberries and put them in a pan with a little bit of water and sugar. Cook slowly for 4–5 minutes then add the duck stock. Cook slowly and reduce until it looks like a syrup. Strain it and set aside.

Heat a sauté pan and add the duck magret on the fat skin side, cook about 6–7 minutes and then cook the other side for 2–3 minutes (medium rare). Set aside to rest.

Dice 8 oz. of pumpkin and 2 oz. of bacon. Blanch 2 oz. of green peas and 2 oz. of corn. Set aside.

Sauté the bacon and then the diced pumpkin then add the corn and the green peas. Check the seasonings.

Slice the duck magret. Plate the vegetables and top with the sliced magret. Add the sauce around along with some fresh blackberries.

Sonnenalp Resort of Vail is located at 20 Vail Road in Vail, CO 81657.
Please call 866.284.4411 or visit www.sonnenalp.com for more information.