Duck

Duck breast with pomegranate and Cointreau sauce, potato dauphinoise, and salad with radish shoots and cherry tomatoes. Wine: Barboursville Vineyards Octagon 2015.

The duck was overdone, but still nice with the sauce. To become a dauphinoise is the most noble thing that can happen to a potato. The wine is a Bordeaux blend from Virginia (Merlot, Cab Franc, and Petit Verdot). We lived in Virginia (D.C. area) for three years, and I meant to try some wine from the state at the time, but I never got around to it until now. This one is rather nice.