Lavender Rubbed Duck Breast
Local Foodie: A delicious combination of local ingredients. Before Suzanne Acharya writes the dinner menus for her gourmet food store/restaurant, Esperance, she checks in with local farmers to see what’s ripe for the picking. Count on that fresh produce to be worked into any one of the six to eight courses you’ll get when you dine at the Charlevoix restaurant Acharya owns with her husband, Pram. That same philosophy has Acharya hotwired into the catch of the day from nearby Cross Fisheries. “Our fish is swimming in the morning and served at night,” Suzanne says. Combine this penchant for fresh and local foods with the Acharyas’ long foodie résumé (they met working under Certified Master Chef Milo Cihelka, at the famed Golden Mushroom restaurant in Southfield) and a wine list to die for, and you have the ingredients for an unforgettable dinner.
- 4 Pekin duck breasts
- 1 teaspoon olive oil
- 4 teaspoons Lavender Pixie Dust (made and sold by Esperance from lavender grown at Lavender Hill Farms in Boyne City, where it is also available)
- 4 tablespoons lavender jelly (available at Lavender Hill Farms and Esperance)
- Balsamic Syrup for garnish