Maple Lacquered Duck Breast - Salt the breasts abundantly and skip black pepper before placing in the pan; better to pepper later as the grounds will scorch. The dish is visually pleasing, as well; the pink flesh with orange zest, thyme leaves, and browned skin would make a lovely dinner party presentation. https://food52.com/recipes/16700-maple-lacquered-duck-breast
Lightly sweet and rich tea smoked eel, battered tempura style, was sandwiched in a smoked potato roll tinted black with squid ink. Heirloom tomatoes, shredded lettuce, and creamy avocado finished it off; a smear of pickle mayo added tang and crunch. Between the smoky roll and the crisp batter on the eel, this tasted unmistakably like a BLT, despite the absence of bacon.