Duck Leg poterie with a nice gravy. It was nice and tender like a confit, nice and crispy skin. Only pity was that I couldn't thicken the sauce more.
Seared duck breast, medium rare. (*drools*) I scarfed this down in all of 10 seconds...well maybe 20.
Duck liver pate on fresh bread from the baking class. Yup, still don't really care for pate but its a lot of fun teasing Janice with it. >=^D
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