I took an excellent recipe from Alex and Aki from Ideas in Food's Maximum Flavor cookbook and played with it a bit. Kind of similar to the foie and grits from a couple of weeks ago. Basically a different take on the same concept.
Steel cut oats. Rolled oats. Oat bran. Duck stock. Scallion. Hatch chile. Duck egg. Hudson Valley foie gras. Peach and late harvest riesling gastrique. Fleur de sel. Black pepper.