WEEKEND BREAKFAST --- coffee | ciabatta bread | honeydew | concord grapes
AFTERNOON-TEATIME --- marcano almonds | Spanish herbal liqueur
DINNER --- duck confit | vegetable confit | homemade dark rye bread | fennel and lettuce salad| wine
duck confit
vegetable confit 
burned sugar syrup for dark rye bread- patience pays off in slow cooking of confit. duck legs were marinated for 2 days, and cooked in fat and broth at 180 degree for 8 hours ( overnight), pan-seared before serving. vegetables are simmered in the stock of vegetable+duck over low heat for one hour.
- dark rye bread uses burned sugar syrup ( again made with a slow process) and dark chocolate.