Duck Confit or Not To Be?
Wednesday, January 25 2012
Snacks at The Counter
Pheasant Quesadilla with Salsa Verde and Cilantro Sour Cream
Old School Deviled Egg with Smoked Paprika
Second Course
Roasted Garlic and Black Truffle Custard
Frissee with Walnut and Lemon Vinaigrette
Third Course
Crispy Duck Confit, Garlicky Pork Sausage White Bean Cake
Seared Spinach and Armagnac Plumped Prunes
Dessert
Dried Cherry Clafouti with Roasted Pear and Whipped Cream
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