Duck

Seared Magret duck breast with pomegranate syrup and smoked salt, potato dauphinoise, watercress with olive oil and dijon, and roasted golden beets (not pictured). Wine: Château de Sales Pomerol 2019.

This was a fantastic dinner. I'm pleased to have sourced some duck again (I now have a good supply in my chest freezer). I realized mid-dinner that I forgot to serve the beets, so you'll just have to imagine nicely roasted golden beet wedges. Pomerol (our favorite Bordeaux apelation) is a rare treat.