… I would serve a dish of duxelles, a French term referring to a mince of mushrooms, onions, herbs and black pepper which is then reduced to a paste. I’d add cream and a dash of madeira. I would serve this as a two- to three-inch smear over sliced breast of duck. I’d call it …

Dux’ and Quackers

[Patrons will kindly stop throwing bottles at the stage.]