Duck, Take One…

Here is version 1.1 of our new duck dish.  It’s pretty standard with pan seared duck breast, confit leg, butternut squash puree and roasted fall root vegetable hash.   Good, solid winter flavors.  I, however, wanted to somehow make the skin **SUPER** crispy thus altering the final texture.  I was thinking of duck skin as thin as chicken skin.  On our next version, we will be involving a frozen, meat glued block of duck skin and a thermal circulator to reinvent it.  Can’t wait!  Be on the look out for version 1.2

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