Duck

Duck breast, peas, papusas, and brie. Wine: Beringer Knight’s Valley Cabernet Sauvignon Napa 2017.

Papusas are an usual touch here, but I europeanized their flavor with onion, garlic, and thyme. We usually don’t bother with Napa wines (and Cabs in particular), finding them extremely overpriced for their quality and less to our taste than Bordeaux. This was one of a few bottles I got today on post-holiday clearance we would usually pass by. It was perfectly pleasant, but I remain unsold on it at its usual price.