Sixth course: Duck leg confit with pommes de terre sardalaise and greens. Most of the hard work on this was done by someone else; I just had to click and order the parts. The confit was already complete. I took some duck fat and browned potatoes, then added thinly sliced garlic to the skillet. Before serving, I crisped up both sides of the duck legs, then re-warmed the potatoes and garlic, added some fresh-from-the-garden parsley, and served with some greens and tomatoes dressed with nothing but olive oil, balsamic vinegar, salt and pepper. To accompany this, we had a 1997 Turley Zinfandel, Grist Vineyard. An excellent match.