Duck

Duck breast in purple mustard sauce, Camargue rice blend, and corn. Wine: Château Bellisle Mondotte St. Émilion 2000.

Purple mustard (moutarde violette) is a mustard from southwestern France that includes grape must. I think the last time I made this was before I started blipping. The recipe is from one of my favorite cookbooks: Cooking of Southwest France by Paula Wolfert. We are waiting for some cabbagey aromas to blow off of the otherwise good wine... I'll try to remember to decant next time we have this one.