[CRussel]

Ardbeg Uigeadail. Goes perfectly with seared duck breasts over sous vide polenta.


(And, completely off topic -- if you love polenta but find "shortcuts" unsatisfying while the 90 minutes and a lot of stirring that it takes to make "real" polenta just too much trouble, then definitely do it sous vide if you have the hardware for it. Yes, it still takes 90 minutes, but you spend them doing other things, not standing over the stovetop stirring the polenta and making sure the water bath doesn't go dry! PM me if you want the recipe.)