Next up, crostini time! I couldn't shy away from the epic crab crostini. Still as amazing as ever, this time with tarragon as opposed to chervil. And a new crostini staple in the kitchen - a herbed chickpea mix with balsamic. Here's an easy recipe for you!
Before cooking the duck, we made the mash - just peeled, diced apples and pears cooked over semi-low heat. They have enough water content that they don't necessitate and liquid to begin with. Just keep stirring occasionally, and it will turn into an applesauce of sorts. Season with salt and pepper - we even added a little cinnamon/clove water that we had simmering on the stove to give it a bit of spice. We added some poached pears, Bayley Hazen blue cheese, and Mugolio pine bud syrup to the dish and voila! (And the obligatory salad as well).