On a wintry day in January, our group piled into Grégoire and Bénédicte Hubau’s farmhouse for a much-anticipated lunch and tasting. While Grégoire tended to a rack of glistening fat-capped duck breasts roasting over open flames, the rest of us tasted his boldly ripe and energetic 2015 vintage—a perfect pairing, it turns out, for smoky magret de canard.
