I created this dish at the beginning of April, when it was still pretty much winter in NYC. The farmer’s market was still pretty lame with root vegetables galore. Don’t get me wrong, I love root vegetables but winters seem to last forever and there’s only so much you can do with veggies that grow in the ground.
Along with the Roasted Duck Breast, there is a piece of Braised Chicory and a slice of Potato Dauphinoise, with a velvety Red Wine Jus!
