Tonight’s dinner was duck legs, browned in Blood Orange olive oil and seasoned with granulated garlic and Herbes de Provence. They were then braised in rich duck and veal stock with lavender. When done they were plated with lima beans - boiled in chicken stock, fish sauce, and summer savory, and finished with Tuscan EVOO & Tellicherry Black Pepper. A sauce was made by reducing the braising liquid, adding Verdehlo, Herbes de Provence, & lavender, reducing further and adding arrowroot in a bit of Verdelho to thicken. All was enjoyed with a 2000 Vieux Telegraphe CndP. By itself the VT was a bit rough, but with the duck it smoothed out and was quite good - bright ruby in color; rich nose and flavors of earthy, spicy red & black fruit; good balanced mid-palate with acidity, fruit, and earth; with long, slightly tannic finish. The earth and tannins were very much subdued by the rich duck and sauce. We also heated a foccacia roll to share and sop up the remaining sauce, very enjoyable with the last of the VT.