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View Poll Results: Which one?
First Choice 8 42.11%
Second Choice 11 57.89%
Voters: 19. You may not vote on this poll

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Old 08-12-2005, 05:30 PM   #1
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Duck, Duck, Goose!

I have extra Liberty Farm Duck Breast and Foie Gras that I need to use up tonight. What sounds better:

Pan Seared Liberty Farms Duck Breast and Foie Gras
Pomegranate & Chinese Five-Spice Jus, Chestnut Vinaigrette, Wild Mushroom Risotto Croquette, and Braised Cranberry Beans

Pan Seared Liberty Farms Duck Breast and Foie Gras
Confit of Cioppolini Onions, Fig-Baslamic Reduction, White Truffle Oil, Galette of Yukon Gold Potato, and Rapini

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Old 08-12-2005, 05:36 PM   #2
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They both sound wonderful but I love risotto and am not so fond of figs, thus my choice.
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Old 08-12-2005, 06:12 PM   #3
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Pan Seared Liberty Farms Duck Breast and Foie Gras
Confit of Cioppolini Onions, Fig-Baslamic Reduction, White Truffle Oil, Galette of Yukon Gold Potato, and Rapini


But like alix said - they both sound good. But for some reason this one is hitting the spot.
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Old 08-12-2005, 06:16 PM   #4
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LOL, well we are not much help. We just made your voting 50/50.
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Old 08-12-2005, 06:39 PM   #5
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Quote:
Originally Posted by Alix
LOL, well we are not much help. We just made your voting 50/50.
Alix - we're doing our "job" - we're being diplomatic
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Old 08-12-2005, 06:48 PM   #6
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Pan Seared Liberty Farms Duck Breast and Foie Gras
Confit of Cioppolini Onions, Fig-Baslamic Reduction, White Truffle Oil, Galette of Yukon Gold Potato, and Rapini[/QUOTE]

This one only because I don't like chinese 5 spice! Where are you cooking this and what time do I have to be there???
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Old 08-12-2005, 07:05 PM   #7
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The reason for my choice; merely the mood I'm in. The first seems a bit too fruity for what I'm usually hungry for. Throw some mashed rutabegga, or winter squash, i.e. acorn, butternut, dumpling, etc. into the mix to ballance the flavors and add some fiber to the meal. It would go great with both the duck and foie gras.

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Old 08-12-2005, 07:21 PM   #8
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I choose the second option..Love the cippolini onions, truffle oil, for me this strikes a cord that makes me want to sit down and just take time and savor every bite... Both sound exotic and wonderful for the mouth and tongue, but, even I who do not eat DUCK (thank you grandma) would be tempted by either one..

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Old 08-12-2005, 08:20 PM   #9
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Quote:
Originally Posted by mrsmac
Pan Seared Liberty Farms Duck Breast and Foie Gras
Confit of Cioppolini Onions, Fig-Baslamic Reduction, White Truffle Oil, Galette of Yukon Gold Potato, and Rapini
This one only because I don't like chinese 5 spice! Where are you cooking this and what time do I have to be there???[/QUOTE]

ironchef is a chef on Hawaii - I can't remember the spa/resort he works at. He is in charge of a BUNCH of stuff there. He's a wonderful source of information too!!!
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Old 08-12-2005, 10:15 PM   #10
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Thanks for the responses. I actually went with the first choice because I liked how the sauce came out. I reduced it with some veal stock so that it would have some savory characteristics. I also changed the risotto croquettes into quinoa croquettes. Depending on how much sells over the rest of the night, I may run the second special tomorrow as well.

KElf, I'm in Cali now remember? Although I am looking on moving back to Hawaii in the near future. But then I can't drive to Vegas anymore so....we'll see.
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