Tarragon Seared Duck Breast; Potatoes Sauteed In Duck Fat; Roasted Asparagus W/ Shaved Pecorino & Baby Chocolate Souffle

By Food52
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1 (aprox) 3/4 pound Duck Breast (Muscovy is best, but any kind will work)

3/4 teaspoons tarragon

1-2 medium white rose potatoes (or any baby potatoes) peeled and thinly sliced

1 bunch fresh spring (green) garlic


fresh ground black pepper

1 bunch asparagus (washed, trimmed and dried)

Fresh Pecorino Cheese

1/4 bunch fresh parsley (chopped)

1/4 cup extra virgin olive oil

(a little under) 1/3 cups raw sugar

8 ounces bittersweet dark chocolate (I like Scharffen Berger)

3 large egg yolks at room tempurature (organic & free-range if possible)

6 large egg whites (organic & free-range if possible)

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