June 18, dinner. Prezza, New York. Magret duck, with foie gras, turnip, rhubarb, and chard. An interesting combination of flavors. I liked each part, but I was not sure how well the duck complemented the liver; they seemed to be two dishes which had been pushed together on the plate. The turnip bits did not add to this, but the rhubarb, wonderfully sour (maybe had been pickled?) was a great complement to the luxurious feel of the liver.