For this Sunday I made olive oil-poached duck with spinach fondue, shiitake mushrooms ragout, and star anise vinaigrette in Michael Schlow It’s About Time on page 127. The duck was very quick to make only requiring about 8 minutes to cook and the fondue, ragout, and vinaigrette only taking a few minutes each. The duck was ok having an aftertaste taste of the oil, but besides that it was good. The spinach was light and fluffy, because of the cream I added. It was almost like a whipped cream. The mushroom ragout was supposed to be made with chanterelle mushrooms, but I was not able to find any, so I substituted shiitake mushrooms. The vinaigrette was broken because it mixed oil and vinegar. it added a slight acidity to the duck.