If pigs could fly, they’d be ducks, according to Jason Inniss, chef and co-owner of the endearing west-end restaurant Amuse-Bouche. As with pork, every bit of the bird is usable, and Inniss cooks them beak-to-pope’s-nose, from confit to rendered fat to roast breast to stock. He’s a stickler for conscientious thriftiness. He serves his honey-glazed, roasted duck breast with Swiss chard cannelloni, and even the discarded chard stems have a purpose; he sautées them with house-made spaetzle as a side.

Armagnac-Prune Gastrique
½ cup granulated sugar
½ cup armagnac
½ cup chicken stock
8 pitted prunes, finely chopped
¼ cup red wine vinegar

Combine ingredients in a saucepan and simmer over medium-high heat for 15 minutes or until syrupy and reduced by two-thirds. Keep warm.

Swiss Chard Cannelloni
4 large rainbow Swiss chard leaves
2 confit duck legs
1 red delicious apple, peeled, cored and finely diced
1 shallot, minced
2 tbsp olive oil
1 clove garlic, minced
salt and pepper

1. Cut stems off Swiss chard where they connect to leaves. In a large pot of generously salted water, blanch leaves for 15 seconds. Transfer to a bowl of ice water. Let cool. Drain and dry well.
2. Finely shred meat from duck legs (save skin, fat and bones to make stock). Combine duck, apple, shallot, oil and garlic, and season with salt and pepper to taste.
3. Divide mixture among leaves. Fold in sides of each leaf and roll up. Place seam side down in an oiled ovenproof dish and bake, uncovered, at 400°F for 15 to 20 minutes or until heated through.

Honey-Glazed Duck Breasts
2 duck breasts (about 12 oz/375 g each)
salt and pepper
2 tbsp alfalfa honey
1 tbsp unsalted butter

1. Pre-heat a large, heavy ovenproof skillet over medium-high heat. With a sharp knife, score skin and fat of duck, but don’t cut into meat. Season with salt and pepper. Sear skin side of duck only, for 5 minutes or until golden brown. Remove and let cool slightly. Brush skin with honey.
2. Remove fat from skillet (reserve for another use), add butter and melt over medium heat. Add duck skin side up. Transfer skillet to 400°F oven and roast for 8 to 10 minutes or until a meat thermometer registers 135°F. Let duck rest on a cutting board for 10 minutes before slicing.
3. Slice duck thinly (about ¼ inch) and divide among plates. Spoon gastrique around duck. Slice cannelloni into 3 pieces and serve alongside.

Makes 4 servings