Chicken Galantine and Duck Roulade were such great temptations, I made both. Aside from the duck, most of the ingredients were local, including the morels. Although time-consuming, I would do it again for both the flavor and unique presentation.
This month's challenge was to stretch a cut of meat to its absolute limit. Enter duck legs roasted low & slow in their own fat until they become a pot of ducky love. For a dinner that's sure to wow, serve taco-style with duck fat fried chickpeas.