Duck, Sandwiches, Shoulder Tenders...

Duck breast w/ leftover coral rice pilaf; steamed green beans; chevre; sauce (deglaze w/ Frontenac, add blood orange, slurry up w/ cornstarch, add G-Ma, finish with butter):

Pureed tomato/vegetable soup and grilled cheese:


Snack (cream cheese on sourdough w/ pickled peppers, green sauce and avocado):


Duck seared in olive oil w/ warm ducky vinaigrette (melted duck fat, duck drippings, honey, butter, sumac all added to reduce apple cider and apple cider vinegar w/ wasabi mustard); chevre; rice:


Brownie w/ vanilla ice cream and raspberry wine reduction:


Breakfast (bagel w/ cream cheese, green sauce, pickled peppers; goji berry juice):


Grilled cheese w/ tomato soup:


Duck confit in progress:


Leftover coral rice pilaf w/ shiitakes, shoulder tender scraps, shiitake templeton rye pan sauce; green sauce:


Truffle Butter Buffalo Wings:


Leftovers hash on toast with cheese:


Tomato/basil/Jarlsberg/shoulder tender on sourdough:


Beef shoulder tender medallions, steamed broccoli, hashbrown (russet, egg, scallion, onion, sumac, garlic), pan sauce (cook scallion, duck stock deglaze, reduce pineapple juice, add cream/viognier/jarlsberg)