Tarragon seared duck breast; potatoes sauteed in duck fat; roasted asparagus w/ shaved pecorino & baby chocolate souffle
Roast
French cuisine
Roasting
Duck is one of my favorite foods. And while traveling through France (and also Italy) I ate it as often as possible. I make this combination for myself if I am home alone after a long day and need to take my mind (and tastebuds) back to some of those wonderful moments of travel eating. I have added fresh spring green garlic to the potato recipe because it is just coming to be in season and showing up at the farmer's market. You can make it with green onions instead, or just plain. I like the way the Tarragon adds a little bit of faux-sweetness to the duck breast without making it too heavy and the great thing about this recipe is that the main dishes all can be made relatively quickly (about 1/2 an hour total) The baby souffles can be made ahead and frozen so you just pop one out of the freezer, bake for about 15 mins. and walla! instant (baby dessert). The soufflé recipe is a combination of an adaptation of one I found in Gourmet Magazine and my memory of the wonderful Chef Scooter Kenter’s (of the now defunct “House” restaurant in L.A.) – “Hot Chocolate” -- a molten hot chocolate dessert concoction served in a coffee cup (and eaten on a drizzly Tuesday afternoon when I should have been doing other things...). This version is really creamy and delicious and you would never guess that they are virtually fat free and loaded with minerals and anti-oxidants. <br />Enjoy! <br />
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