Pan Roasted Duck Breast and Confit Leg with Champ Spring Roll, Foie Gras and Orange Mead Sauce

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What a dish every thing went so well together the crisp potato roll to the crisp skin on the duck. the sauce was sweet and rich with the Foie Gras. "I finally found" WOW!!!! Never had Foie Gras. They melted on Your pallate. My guests were blown away. If you are around New York check out chef Geraghty's other creations at Tir Na Nog.. Happy Cooking

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We added a couple jalapenos to my recipe, both for color and flavor, and it worked wonderfully!

Also, instead of doubling-up on the wraps, we just made them smaller with only one wrap - this results in a truer 'appetizer' item.

We created a cheese sauce that goes with them VERY WELL, too (we love sauces, you know:

1/4 cup heavy whipping cream
1 tbsp minces garlic (about 2-3 cloves
1 tsp pepper (to taste
1 tsp salt (to taste
1 to 1-1/4 cups shredded cheese (we enjoyed cheddar the most, but it can be a bit oily if you ue sharp, so we recommend medium or mild
1 tbsp (to taste Essence (Emeril's recipe can be found quite easily
1 tbsp dried basil

In a small saucepan (1 quart, bring about 2/3 of the heavy cream to a light boil. Remove from heat. Add spices, and stir completely. Add about 2/3 of the cheese. Return to medium to medium-high heat. Stirring regularly, melt all of the cheese, adding more cheese and/or more cream to your mixture to taste.

It should be a bit 'sticky' or 'pasty' if you use a heavy cheese like cheddar, but we have also added in parmesean, swiss, and some pepper jack and monterey jack cheeses as well for added flavors.

Pour cheese mixture in a small dipping bowl (or bowls and serve immediately.

* If you find that your sauce is a little oily, add cream and/or some drier cheese, i.e. parmesean or swiss - this will help to disspiate and absorb the oil from the cheddar. Again, we strongly recommend mild or medium cheddar in this sauce.

Enjoy this recipe!