The menu for next week’s days off

Thanks in large part to Dean, I’ve come up with what I’m cooking on my days off next week:

Monday – Truffled gnocchi with peas and chanterelles (or morels, depending on cost) – as requested by Erin.

Tuesday – Pan roasted Moulard duck breast with ragout of duck confit, mushrooms, asparagus, soft polenta and port wine/currant sauce (and maybe some seared foie gras).

Dean – you’re welcome to come over for dinner on Tuesday.

Just wanted to share.

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