It's as if I plated this during an evacuation of some sort. And yet I still had time to add my signature garnish of carelessly trimmed chives. It tasted a'ight: duck confit over wilted red cabbage and pistachios with a honey-mustard-tarragon vinaigrette.
Man, does that sound, um....fancy. It's not my fault. I'd planned on trying to recreate this amazing duck salad I had at Brasserie Le Coze in Atlanta 10 years ago, but by the time I got around to making dinner today, I'd lost the eye of the tiger and just kind of nudged this into formation.
UPDATE: Leftovers were better, probably due to the addition of duck bacon drizzled with maple syrup. C'mon, cabbage is good for you! And duck fat is healthy!
+++
And then these bitches showed up: from left, tarragon-sea salt, cassis, and cardamom bonbons.
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