PEPPERED MAGRET OF DUCK- RHUBARB VARIATIONS
WE MAKE THIS dish with Liberty Duck, hailing from the exceptional Sonoma County Poultry in California, which was founded by Jim Reichardt, a fourth-generation duck farmer. Seared on the skin and finished in the broiler, the meat is the perfect foil for a medley of rhubarb—confit, pureed, and pickled. Szechuan pepper brings a sophisticated, aromatic heat rather than straight fire. Around the plate, candied pistachios, pistachio oil, and pistachio powder add crunch and nuttiness.
“In French cuisine, marriage of duck and fruit is our own sweet and sour affair.”