Duck with berry sauce, sautéed cabbage, and skillet corn with Cobanero chili. Wine: Rusack Pinot Noir Reserve Santa Rita Hills 2016.
I made a lazy but tasty sauce for the duck by combining and reducing some Bonne Maman Four Fruit Preserves, vermouth, and a few cloves. I used to frequently make a similar sauce with apricot preserves to serve on a ham steak. The skillet corn was fantastic; I will have to make corn this way more often.