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10: Duck Confit with Magical Fruit at Workshop

Beans, beans, the magical fruit, the more you eat...the more you eat

Beans, beans, the magical fruit, the more you eat...the more you eat

Choice of words, be they economical or spare, is tricky business when it comes to restaurant menus. Some places give you an overload of descriptive language and then deliver a basic plate of blah. Others do the opposite and present elaborate food with multiple components, swipes of sauces, dollops of roe, all crowned with the tiniest micro herbs, but simply list the dish as "potato."

Notorious chef Stewart Woodman decided to go somewhat whimsical when designing the menu for Workshop, an experimental concept that opened on the main level of Union Restaurant & Rooftop this past fall. This resulted in desserts called "This Shit is B-A-N-A-N-A-S," beet rinds in the starters section, and a truly memorable entree: Duck confit with magical fruit.

See also: Stewart Woodman looks to win back fans at Workshop

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Initially we guessed the magical fruit would be that flavor-tripping berry or something spiny from the depths of the rainforest. But no, the magical fruit in this instance is the same one from the rhyme your dad recited every time he wanted an excuse to make a sly reference to farts at the dinner table.

Rest assured, you won't need any extra encouragement in order to finish these beans, which are toothsome -- not mushy -- and complemented by crispy shreds of duck cooked in its own fat. As a nod to Southern cuisine, the cassoulet is finished with an anise seed and molasses-based barbecue sauce and some State Fair-worthy sweetcorn fritters. It's French classic cooking by way of a backyard bonfire party, and it's, well, pretty magical.

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