Confluence | 3 Great Plates

July 2005

By Andrew Zimmern

Chilled Duck Breast

Thinly shaved slices of seared pink duck breast are joined on the plate by a drizzle of rosemary oil and a spoonful of tart roasted grape and onion chutney. Discreet and beguiling.

Photo by James Erickson

Walleye-Scallop Cakes

Thin disks of seamlessly joined crisp fish and shellfish are served with a Moscato-laced beurre blanc and pickled red onions. Magnificent.

Photo by James Erickson

French Toast

Buttered and griddled slices of lemon-cardamom pound cake napped with a generous hit of riesling-spiked blueberries is a stellar way to finish a meal.

Photo by James Erickson


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