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Michael’s New York Autumn Menu Tasting, Course 6

October 13, 2011

No point in avoiding the truth: We were feeling very full by this point. But we couldn’t resist either of the pair of pretty poultry main courses that came next.

Long Island Duck Breast, French Lentils, Rainbow Chard, Blackberry Jus.

Rich, satisfyingly savory, earthy, and perfectly balanced, this succulent duck dish is exactly what you might want to eat on a cool, crisp autumn evening.

Free-Range Murray's Chicken Breast and Thigh, Green Barley, Butternut Squash, Kale, Tarragon Jus.

This definitely isn’t chicken the way your mom makes it. The juiciest, most flavorful free-range poultry, both white and dark meat, is cooked to absolute crispy-skinned perfection and then sliced and presented to you on a bed of incredible green barley. Michael was thrilled. “You taste the flavor in this chicken?” he asked? Yes, indeed!

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