We wait for the actual signs of spring. Somehow, the arrival of fresh tender fava beans, pungent ramps, and early morels provides a fresh start for the mind, wiping away stagnant ideas and replacing them with tentatively blooming inspirations. A holdover from the chilly winter months is a boneless duck leg, which we flavored with salt, pepper, and a bit of garlic. We braised the leg, and then when we are ready to eat, we deep fry it. With the beginning of spring’s gifts becoming available, we have chosen to lighten up a presentation with the duck leg. We paired the duck with beet noodles flavored with smoked balsamic vinegar. A quick sauté of fresh wood ear mushrooms adds an earthiness and a tender, chewy element to the dish. Leaves of tangy wild wood sorrel help cut through the meaty duck and accent the dish. It is a celebration of springtime and its vibrant aura of renewal.
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