New recipes, February 2, 2012

Fennel and Zucchini Soup with Warm Tomato Relish from the April 2011 Bon Appétit, and Duck with Cherries Spinach and Pine Nuts from the December 2010 Bon Appétit. These were both spectacular, and worked well together. We give them both a 5!
Wine: Brophy Clark 2009 Santa Barbara Pinot Noir. Not quite the right wine--a fair amount of vinegar in the sauce for the duck. Not sure what would be right--perhaps a chianti, because of the acid in the dish?