click on picture to enlarge	Duck Three Way' s
		Serves 1
Amount	Measure	Ingredients
9	ounces	duck
2	ounces	potato
1/2	teaspoon	heavy cream
1	ounce	beets
1	ounce	turnip
5	each	green beans
1	ounce	carrot, tourned
2	tablespoons	duck demi, demi-glace
1/2	ounce	port
2	grams	cranberries
2	pieces	dried apricots
3	each	sun-dried tomatoes
4	each	spinach leaves
1/4	teaspoon	achiote paste
1/2	teaspoon	honey
1	tablespoon	goose liver, foie gras
2 1/2	ounces	caul fat
		*Duck and caul fat before cooking werght
Preparation 1. Remove duck breasts and leg and thigh  2. Remove bones from leg and thigh 3. Cut up bones and neck add to stock with mire po ix and simmer  4. Place breasts in honey and anchote paste  5. Rehydate dried fruit 6. Fill and roll leg and thigh, roll in caul fat, sear, and braise 7. Slice potatoes and place in cream, season and fill baking dishes cover and cook  8. Cut vegetables and blanch and shock 9. Sear duck breast and finish in oven to medium-rare  10. Finish vegetable with butter and season, heat 11. Strain sauce and reduce, finish with bits of F oie Gras and season  12. Slice breast thin on bias and slice leg and thigh in half on bias
*Junior Team  ACF Resort and Country Club Chefs of New Southwest