52 dishes we crave in Central Arkansas

February 27, 2013

One to try for every week of the year.

By Brian Chilson

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Ashley's seared duck breast

Michael Roberts

A dish so good it makes lentils exciting: duck breast served a succulent medium-rare, wrapped in skin and crisped to perfection. And those lentils? A healthy dose of slow-cooked duck confit turns these lowly legumes into a masterpiece of taste and texture. (It's not currently on the menu; let's hope new chef Joel Antunes brings it back.)

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