Duck Confit

Duck leg confit, roasted purple potatoes, and sautéed cabbage. Wine: La Tonnelle Haut-Médoc 2016.

This is the best meal I’ve had in a week. I enjoyed my trip and seeing a number of the relatives on the midwestern branch of my husbands family (he has a wonderful family), but I either am not a huge fan of the midwestern diet, or I was not subjected to its better manifestations.