Duck: It's What's for Dinner

 

Cooked rare and served with baby vegetables and a garlic cream. I had this at Le Chalet in Ax-les-Thermes. The amuse-bouche was a "creme brulee" of mushrooms with a parmesan crumble. For a first course I had white asparagus with morels in a light cream sauce. Local cheese (this is in the Ariege valley) for dessert. If you're ever in the area, the restaurant was excellent.