Lavender-Honey Glazed Duck Breast
Fregula, spring onion, fiddlehead ferns, long pepper jus. (La Saison)
Notes: Wow. The skin was crisp, crisp, crisp - and sweet with a lovely glaze. The breast meat beneath it was tender, juicy, moist. Shockingly good.
The fregula sarda was perfectly cooked - sturdy, not stiff, soft, not mushy. I didn't get any vegetables by the time made it to my side. I did, however, get a bite of the foie gras croquette. That was truly great, especially with the duck.