Of all the trinities in the culinary universe perhaps none holds quite the intrigue of the trifecta of alcohol, grease, and fire. Done well it can earn you a place in the annals of gastronomy. Done wrong it can earn you a Darwin Award. But if a well-lived life is marked by the quest for adventure than the cook who seeks legacy must, literally, play with fire. This is where our story begins … <br /> <br />Actually, it was never that dramatic. But in the interest of full disclosure I will admit that I wore a pair of chemistry goggles the first time I made this. I still get a little thrill when I see the blue flames ripple through the pan. <br /> <br />I am submitting this recipe as it is in the picture. Often there are variations, depending on the season. If watercress is unavailable than I use arugula, and if concord grapes are in season I will sometimes use them. As always, use what you have or desire. <br /> <br />I love a dish that allows me to “recycle.” One of my favorite things to do with the grape and duck jus is to use it for some quick-fry pork chops. And I always save the duck fat to use for pommes frites or some other divine, artery-clogging delicacy. <br /> <br />I happen to like this straight out of the pan, but I did make a sauce once. I used the pan juices and added about a quarter cup of sour cream, a tablespoon of honey, a teaspoon of lemon juice, and a pinch of cinnamon and cayenne. I leave that decision up to you. <br /> <br />Flame on! <br />

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