Tarragon Seared Duck Breast; Potatoes Sauteed in Duck Fat; Roasted Asparagus w/ Shaved Pecorino & Baby Chocolate Souffle

Course Desserts

Ingredients in this Recipe

(a little under) 1/3 cups raw sugar
1 (aprox) 3/4 pound Duck Breast (Muscovy is best, but any kind will work)
1 bunch asparagus (washed, trimmed and dried)
1 bunch fresh spring (green) garlic
1 2 medium white rose potatoes (or any baby potatoes) peeled and thinly sliced
1/4 bunch fresh parsley (chopped)
1/4 cup extra virgin olive oil
3 large egg yolks at room tempurature (organic & free range if possible)
3/4 teaspoons tarragon
8 ounces bittersweet dark chocolate (I like Scharffen Berger)
fresh ground black pepper
Fresh Pecorino Cheese
salt

Recipe Preparation

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