Flourish Magazine

La Folie at 2316 Polk Street in San Francisco. Chef Passot's Seared Duck Breast with a Farce of Camargue Rice shown modified here topped with duck tongue – a French delicacy available at La Folie. SEARED LIBERTY FARMS DUCK produce directly from regional growers (using Liberty Duck from Petaluma) is a is as French as escargots. favored main course. And while the duck BREAST WITH A "FARCE" (STUFFING) "Shopping in this way is something itself may be plated to offer a more dra- OF CAMARGUE RICE AND DUCK natural for us," Passot says. "Markets are matic presentation for each guest, there CONFIT, CALVADOS SAUCE AND in every neighborhood in France. It was are always plenty of vegetables served POACHED APPLES something definitely more unusual when informally, such as a big platter of as- I came here. So discovering the farmers sorted seasonal root vegetables: sweet market when I moved to Marin County potatoes, turnips, carrots, beets, parsnips Ingredients was very great." and more, roasted in the oven with a For the Duck little duck fat or olive oil. 4 Liberty Farm boned duck breasts Over the years, as Passot's restaurant empire grew from fine dining restau- Following the duck and vegetables, (serves 4) 1 tsp. fresh ground pepper rant La Folie in San Francisco (it turns the Passots like the French tradition of 25 this year) to encompass The Left a cheese course. Sticking to the local Bank bistro in Larkspur, then two more theme, Roland Passot will create a tray For the Sauce Left Banks in San Jose and Menlo Park of varietal Marin artisan cheeses. Then 1 diced Pink Lady or Fuji apple along with two steakhouses called LB comes dessert. Because Jamie Passot 2 tbs. apple cider Steak, his fascination with Marin's farm- hails from Texas, she's a fan of pecan pie 1 -1/2 cups duck stock (or chicken if you ers markets grew as well. Long-term for the holidays. So Roland Passot cre- need to substitute) relationships with Farmers Market pur- ated a Maker's Mark Bourbon ice cream Pinch cracked pepper veyors and farms continue to give him a as the ideal accompaniment for pecan 1 tbs. sugar backbone of excellent ingredients from — as well as just about any other pie you ½ cup Calvados or apple brandy of which to create everything from exqui- can think of. choice 1 tsp. fleur de sel site multi-course fine-dining meals at At first glance, the recipes seem com- La Folie, to the sumptuous yet relaxed plex. But they're just like building blocks For the Poached Apples feasts he turns out at home for holiday — you make a striking creation out of a 4 whole crab apples (or Granny Smith or dining. group of smaller components. "What's Royal Gala) Presenting the meal in multiple cours- wonderful about the fall is that you can 2 cups white wine es, such as you'd find in La Folie or any be rustic, very simple in a way," Passot 1 tbs. coriander seeds, toasted other fine dining restaurant, is a Passot says. "The foods have so much flavor 1 cinnamon stick and family tradition. Roland's wife Jamie will they speak for themselves." 2 whole star anise frequently cook a dish or two as well. Some version of roasted duck with fruit Here are two of Roland Passot's favorite recipes for holiday dining: Make spices into a sachet (wrapped and tied up in a small cheesecloth bag) WINTER 2013 • FLOURISH 21

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