bowls. Top with some of the sliced duck and a little more of the
sauce. Sprinkle with fleur de sel and garnish with chervil, if using.
* There are a lot of herbs in this dish, which makes sense because
Quatrano grows most of her herbs herself at her farm. If you
don’t have lots of herbs handy, no need to break the bank.
Choose one or two that you like and leave the rest out. The
recipe will still work very well.