Madiran, "Sans Sulfites Ajoutés", Laplace - 2022

Acquire a duck breast. Score the fat cap without piercing the meat, season, and let sit for 15 minutes. Pat dry, then place skin-side down in a cool pan. Add just enough water to cover the bottom of your pan, then bring to medium-low heat. Render the fat out of the breast for 5-8 minutes (there will be a lot), then remove the breast from the pan while you drain its fat into a jar for future enjoyment. Return the breast to your pan, skin-side down, over medium-high heat for just enough time to get the scored skin browned and crispy, then flip over for a few minutes, fewer than you'd think. Aim for medium rare. Rest, slice, drizzle with a shallot-y port reduction (you made that earlier), and enjoy with this gorgeous bottle of unsulphited Madiran. Give this wine the honor it merits, and give yourself that respect as well - you deserve it.