Duck

Duck breast with pomegranate and cardamom sauce, turnips sautéed in duck fat, broccoli, asiago cheese, and dates. Wine: Château Grand-Pontet Saint-Émilion 2010.

Tonight we had the dinner postponed from last night. It and the wine were fantastic. The decision to add some freshly coarse ground cardamom was a last minute idea, and I loved the result.