Duck breast, dry rubbed with thyme, salt, and pepper, seared and finished with a wine-duck-cherry sauce (reduced wine, duck stock, sour cherries that have been soaking in grain alcohol with hibiscus and orange peel, and the faux-demi-glace that you get when making duck confit). This, with Julia Child's purée of chestnuts, which has left me with fingers numbed from peeling hot chestnuts but nevertheless sated, thinking it was well worth it.
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