Cooking time: 1 hour
The duck sausage is cut into medallions and seared in a hot pan for caramelization. Separately, the rich norteno sofrito is heated and used as the base to finish the rice as it gets creamy umami and slightly sweet but retains the aromatics of the jasmine rice. Finish the pilaf with english peas to add a middle vegetal note. The duck sausage is then added to the rice and this ‘paella’ of sorts is plated in a bowl that has dollops of spicy bright green cilantro puree for a hidden surprise underneath the rustic compilation. A delicious trick is to smear an unctous duck pate on crispy duck skin shards and places them around the the bowl for texture. Lastly, fresh baby spinach leaves that have been lightly dressed in citrus and olive oil are laid atop so that the steam from the rice and duck gently wilts the greens.
"Meditation wine," ideal to be slowly appreciated, to become totally immersed in the full range of well balanced sensations this exceptional wine has to offer. It may accompany nuts, cured cheeses and, at the table, the more concentrated consommés, stews and gelatinous meats (bull's tail, cheeks...)
Serve it between 12° and 14° C in a white wine glass.
It combines the subtlety of an Amontillado with the roundness of an Oloroso.
Its composition allows it to be stored in open bottles for months.