Recipe Sketchbook: Duck, Beets, Heirloom Tomato, Melon

Duck Breast, Beet Ribbons, Pomegranate, Baby Beets, Arugula, Duck Jus
(inspired by chef Dan Barber of Blue Hill at Stone Barns) Trimmed and seasoned duck breast the day before with salt, pepper, nutmeg, a thyme sprig and a bay leaf.  Wrapped and refrigerated.  Roasted baby beets in an aluminum foil pouch brushed in olive oil and [...]