Robert Biale, Black Chicken, Napa Valley Recipe

1. Bring the bottle of Robert Biale Black Chicken to a serving temperature of about 62–65°F (16–18°C). If wine has been refrigerated, take it out 30–60 minutes before serving; if cellar temperature is warmer, chill 15–20 minutes in ice water.

2. If the wine is young or has noticeable tannins, decant for 30–60 minutes to open aromas and soften tannins. For an older bottle, decant gently to separate sediment and pour slowly.

3. Use appropriate red wine glasses (larger bowl). Pour about 5–6 oz (150–180 ml) per glass for tasting. Allow guests to swirl and sniff to appreciate Black Chicken's aromas of black fruit, spice and mocha.

4. Choose a large board or platter. Arrange cheeses (aged cheddar and Manchego) on separate areas so their flavors remain distinct.

5. Fan the prosciutto and arrange salami slices near the cheeses. Place cornichons, Marcona almonds, and whole-grain mustard in small bowls or piles to avoid cross-contamination of flavors.

6. Slice the baguette at a slight diagonal into 1/4-inch slices; if desired, toast lightly under the broiler for 1–2 minutes per side until warm and slightly golden. Arrange bread near cheeses and meats.

7. Add seasonal fruit (fig halves or apple slices) and the dark chocolate squares to the board. These provide complementary sweet and bitter notes that highlight the wine's fruit, spice and cocoa nuances.

8. Serve the charcuterie alongside the decanted wine. Encourage tasting in small bites — a combination of cheese + meat + bread + a few drops of mustard or a cornichon pairs especially well with Black Chicken's concentration and spice.

9. Prep duck

Remove duck breasts from refrigerator 20–30 minutes before cooking to approach room temperature. Pat skin dry with paper towels. Score the skin in a crosshatch pattern, taking care not to cut into the meat. Season both sides with kosher salt and freshly ground black pepper.

10. Render and sear

Place a cold, dry skillet over medium heat. Lay duck breasts skin-side down (no oil initially). Cook for 6–8 minutes, pressing gently so the skin makes contact, allowing fat to render and the skin to become deep golden and crisp. If the pan becomes dry, tilt slightly and spoon off excess fat into a heatproof bowl for another use.

11. Finish cooking

Flip breasts and add 1 tablespoon olive oil and 1 tablespoon butter to the pan along with fresh thyme. Sear the flesh side for 2–4 minutes until medium-rare to medium (internal temperature about 130–135°F / 54–57°C). Baste with melted butter for added flavor.

12. Rest and slice

Transfer duck to a cutting board and tent loosely with foil. Rest 5–8 minutes to allow juices to redistribute. Slice thinly on the bias and arrange on a warmed platter.

13. Finish and serve

Drizzle a tablespoon or two of balsamic reduction over the sliced duck (optional) or serve the reduction on the side. Plate slices with small portions of the charcuterie board items or atop toasted baguette for a composed bite that complements the Black Chicken wine.