Duck Confit, Cannelini Beans, & Peas with Pegau

Epicurean Exploits - Food and Recipes
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Tonight’s dinner was another eclectic dish - duck confit legs, cannelini beans, and baby green peas in a broth of the bean liquid and a couple cups of vegetable stock, seasoned with chopped onion, garlic, and Herbes de Provence. Wine was a 2001 Domaine de Pegau CndP 'Cuvée Réservée - fill a half cm below the capsule; opened an hour and a half before dinner, poured an hour before dinner; color a very dark ruby; rich, complex dark fruit in nose and flavors; good mid-palate with adequate acidity and full, rich, complex dark fruit; and a very long dark fruit finish. It matched very well with the duck confit dish and with the Saint-Saëns, Debussy, & Fauré Piano Trio,s played by the Golub, Kaplan, Carr Trio, with a nice fire, and watching the sunset creep up the mountains.

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Who does all the cooking??? I can’t find even of half your meals in the combined menus of the restaurants in Napa, Yountville and St. Helena. [thumbs-up.gif]

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I cook all the dinners we have at home. I generally don’t use recipes, unless I’ve never cooked something before. Then I use Joy of Cooking or Julia Child. I’ve cooked for enough years (since 1958) that I have a feel for most main ingredients and their seasonings (and wines to match), to just prepare the dish. It’s a fun way to prepare a meal,

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I would love to be able to cook. Unfortunately, I could write a book on burnt. Sure enjoy your epicurean posts.