Over my last several years cooking at some great restaurants in San Francisco, I've worked with a lot of duck. I've cooked duck and duck products from all of the major suppliers in the Bay Area, and nothing that I've found compares in quality to what we can get from Liberty Duck in Sonoma. So in honor of that great product, as well as some wine we're interested to drink (more on that in a moment) we're throwing a Liberty duck wine pairing dinner. Now for the wine. Southern French wines, and specifically Bandol, a region all the way to the South of Provence, are a natural pairing for duck. They are rustic, rich and stand up well alongside these very classic French preparations. Not to mention that John has a double magnum of some very nice 18-year-old Bandol that he's excited to share with the table.