11.   Entrees are North Georgia rainbow trout, grilled venison, bison shoulder topped with lobster pancetta sauce and grilled boneless duck breast served with cherries.

12.   Fill squash halves with risotto and top with slices of duck breast.

13.   Francois crafted a sensational saute of shallots, red wine and cocoa for the juicy duck breasts he served as appetizers.

14.   Grilled quail, duck breast or venison, optional.

15.   Grilled duck breasts with orange, ginger and balsamic sauce, grapevine-smoked stuffed venison loin and many other intriguing specialties.

16.   He sneaks in excitement by the side door, with small flourishes that enliven mandatory entrees like duck breast, loin of lamb, sirloin steak and red snapper.

17.   He suggests Concannon Petite Sirah with grilled beef that has a little char, or a duck breast over wild rice.

18.   Hiding sort of at the bottom was a thin layer of rich, moist duck breast and an even thinner layer of oyster dressing.

19.   I cut the duck breast into thin slices and warm them in the oven while I make the omelet.

20.   I slice it in thirds like a pie, and next to it I lay a few slivers of the warmed duck breast, arranged in a fan.