Winery: Bodegas Valdesil.
Tasting note: Delicate pale yellow and bright color. On the nose, citrus stands out: grapefruit, intense fruit aroma, ripe fruit and varietal notes. The palate is fresh, fatty and broad with good weight of fruit, notes of acidity. With long and enveloping end.
Optimum service temperature: 12° C.
A pairing: Arroz de pato con trigueros y alcachofas.
Ingredients: 200 gr. of pump rice, 1 confit (leg) of duck, 2 artichokes, 8 asparagus, 3 tablespoons of homemade tomato sauce, ham broth (twice the size of the rice plus another measure), 1 clove of garlic, oil, salt and parsley.
- Cut the green asparagus into medium slices and leave some uncut to decorate. We peel the artichokes, leaving only the heart that we will start in four.
-We warm the duck confit a minute to the microwave and then remove the skin and fat that we discard. Crumble the meat.
- In the paella pan with a little oil, brown the garlic pieces and then add the wild asparagus that will brown for about three minutes. We take out the tips that we will use later to decorate.
- Then add the meat and the sauté. We stir well and leave a minute. Chop the artichokes for another couple of minutes to add the broth later.
- Heat the stock in the microwave so that it is very hot when adding it, add 4 cups (twice the amount of rice) together with a pinch of salt (beware that the broth is made of ham and it takes a little).
- Leave it over medium-high heat for 5 minutes and then lower it to a minimum leaving it 12 minutes longer, so that the broth evaporates almost to the maximum.
- Then add the last cup of hot broth that we had reserved, put the asparagus that we had saved and cover with aluminum foil. We raise the fire and leave a couple of minutes more. Turn off and let rest with the paper of aluminum 5-7 minutes more.
- Before placing, stir well the rice so that it is well loose. We serve hot.