It's like Thanksgiving leftovers, but nothing on the plate is actually from that meal except the cranberry-wine reduction. The rest of it is a duck breast, seared in a pan, along with zucchini "latkes" and brown rice with kale cooked in the rendered fat (this is actually a zucchini picked AGES ago- before the first frost- and stored in the bottom of the fridge; I've slowly been using it up.) Meat juices and some of the peach-habañero-lime basil chutney added final flavors. A 2002 Jadot Savigny-Lès-Beaune 1er cru "La Dominode" was a pretty snuggly companion to this high/low hybrid. Plus the new square plates are allowing for awesome new compositions, although this one is a tad crowded. So there's that.