Duck Breast w/fig confit, limas, and Clos Vougeot

Tonight’s dinner was our second from the Maple Leaf Farms duck breasts, pan-grilled -seasoned with garlic, rosemary, and black pepper. To serve I drained the excess fat from the pan, de-glazed with Bual, and added fig confit with balsamic. Veggie was baby limas boiled in chicken stock, Thai fish sauce, garlic, and Summer Savory; and finished with Ruffino EVOO and black pepper. Wine was a 1999 Dom. Georges Mugneret Clos Vougeot - fill just below the capsule; dark ruby in color; rich nose and flavors of earthy, spicy dark fruit (plums, berries, cherries); good, rich mid-palate with good acidity; and a long. earthy, dark fruit finish. It was a good match with the rich duck prep.

Then for dessert we decided to have some Piroulines - French Vanilla, Chocolate Hazelnut, & Dark Chocolate (all light, flaky pastry rolls stuffed with semi-sweet pastes) with a 1985 Graham’s Port - rich red & black fruit, very slightly sweet, and enjoyable with the pastries.

DAMN!! Missed it. Just because I got confused on when “tomorrow” was in an email. sigh

We’d have had Spanish-style lamb stew if you had come up. We only had two duck breasts.