There is only one thing that can make a well-prepared duck dish better and that… is more duck. This dish from Reflections answers that siren call in spades. A perfectly medium-rare duck breast (that’s one) is placed lovingly atop a creamy duck-confit risotto (that’s two) and duck skin “cracklings” (that’s three!) to add a great texture note. Wilted collard greens with bacon and a touch of vinegar add a note of bitterness and acid. Topped with wild mushroom and fig sauce to add a gently sweet element to finish the dish.