Duck Breast with Confit Duck and Foie Gras Rillette, Radicchio, Roasted Figs and Fig Jus:
This was a special dish, one of the most spectacular in my young restaurant going experiences. My dinner mates all thrust their forks into this wonder as soon as it hit the table, so my tasting was limited. Though from what I did sample -- it was very, very good.
Oh, and the foie gras rillette was my first taste of the gorged duck treat. Worthy indeed.