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

Palo Cortadoとペア

For this 2016 Copa Jerez U.S. Finalist dish from Llama Inn in Brooklyn, New York, Palo Cortado seamlessly reiterates the gamey sweet sausage as it has a medium body and nuttiness that coats the palate. The hazelnut, light marzipan, and toffee notes from the oxidative aging in the wine works well with the unctuous creaminess of the paté and there are herbal qualities on the finish that are redolent of spice which brings out the cumin and baking spice of the sofrito in the rice. This is a satisfying pour with a homey dish.

材料

Duck sausage (duck leg, port fat, garlic, cumin, ahi panca powder, black pepper)
Jasmine rice cooked in beer and norteno sofrito (butternut squash, onion, garlic, sunflower oil)
Cilantro puree (cilantro, scallions, cumin, garlic confit, ahi amarillo and salt)
English peas
Duck pate on duck skin
Spinach

指示

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.