Duck Breast

Magret duck breast with radishes and shallot vinaigrette, squash and onions, and arugula and cucumber salad. Wine: E. Guigal Côtes du Rhône 2015.

A very good dinner across the board—the radishes went surprisingly well with the duck (their crispness and freshness contrasted well with then tenderness and unctuousness of the duck). I went a little over-the-top on presentation.