Every year we celebrate my friend Jayme's birthday with French bistro themed meal. Two years ago I attempted duck confit. Two auditions later I had a lot of duck fat and no main course. I punted and planned to make rack of lamb and daupinoise gratin. But what to serve as a vegetable? I got really hung up on this. Artichokes, too messy. Asparagus, uninspired. Brussels sprouts, last years news. Spinach, wrong texture. Broccoli, yawn. Zucchini, bigger yawn. I wanted green beans but not just regular old green beans or even green beans almandine. Wait, green beans almandine, then it popped into my head ‘What about green beans with chestnuts?’ Then it grew ‘What about green beans with chestnuts sauteed in the leftover duck fat?’ It has been a regular visitor to our table ever since. And as one guest said at the end of the birthday dinner 'Morgan, I'm convinced everything should be sauteed in duck fat.' —Summer of Eggplant
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