Rich in fat from the local duck, sweet from the maple syrup, floral from the lavender, spice from the Szechuan, and sour from the pickled rhubarb – you get a little bit of everything in Artisans’s maple lavender duck breast. “It’s one of those dishes where you’re going to experience the full scale of flavors in one bite, but they all work together – like an orchestra in perfect tune,” says Derek Leinonen, executive chef of legendary farm-to-table restaurant that makes its home off the lobby in the Lake Placid Lodge in the Adirondacks of New York.
