Duck

An appetizer of sautéed duck liver, roast pekin duck with cherries and port sauce, and arugula salad. Wine: Rusack Mt. Carmel Vineyard Pinot Noir Sta. Rita Hills 2016.

I usually eat moulard duck.. the pekin was a bit too gamey/ducky for my taste. The liver, however, was delicious, the arugula was beyond delicious, and the wine was excellent.