Duck breast SV on champangne pineapple sauerkraut. Usually Monet Chardon isn’t the stuff I pour over sauerkraut but it was on sale and on the end it recalled this early Eckart Witzigman recipe from the late 70’. The Pineapples (pressure infused Riesling) paired excellent with the sauerkraut. The champagne is poured on the kraut at the table.
