The team is overwhelmed and overworked.
Pear and Fingerling Potato Ragout.Combine the hot coffee, crushed cardamom pods and the whole cinnamon stick in a bowl.
Let cool.. Prick the skin of the duck breasts all over with a sharp kitchen fork.With a small sharp knife, score the skin of each breast a few times.Place the breasts skin side up in a baking dish.
Pour the coffee marinade over them, cover and refrigerate for at least 6 hours, or overnight..Remove the duck breasts from the marinade and pat them dry with paper towels; discard the marinade.
Heat a large skillet over medium-low heat.
Add the duck breasts, skin side down, the whole cardamom pods and the broken cinnamon sticks and cook for three minutes.collard greens (12 cups stems discarded, leaves sliced 1/4 inch thick).
In a small bowl, combine the parsley, minced garlic, lemon zest, 3 tablespoons of the lemon juice and 6 tablespoons of the olive oil.Season with salt and black pepper and mix well..
In a large pot, heat 2 tablespoons of the olive oil.Add the shallots and sliced garlic and cook over moderate heat, stirring occasionally, until light golden, about 5 minutes.