Ingredients

• Duck Legs - 2 each
• Vidalia Onions - 1 cup, caramelized
• Spinach Leaves - 4 cups
• Butter - 1 oz., unsalted
• Yellow and Green Zucchini-1 each, small
• Shallots - 2 each, chopped fine
• Sun Dried Cherries - cup
• Breakfast Sausage Meat - 1 cup
• Champagne Vinegar - ½ cup
• Fresh Cherries - ½ cup
• Wild Flower Honey - 3 tbsp.
• Pea Shoots - 6 each
• Chicken Stock - ½ cup
• Vegetable Oil or Duck Fat - 4 cups
• Fresh Thyme - 4 branches
• Rosemary - 4 branches
• Bay Leaves - 4
• Onion - 1
• Salt & Fresh Ground White Pepper to taste