Duck sausage, rice, english peas, raisin, cumin, beer, spinach

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.