This was the first application for the recently arrived garlic scapes. They added a perfect amount of freshness to the typically heavy dish without deviating from the traditional flavors too much.

I did learn the difficult way that I must remember to not salt the pasta water for carbonara, however. So take that as a lesson learned from my experience - unless of course you feel the need for a salt lick in your life.

Carbonara is great served with a light salad on the side. Or perhaps your entire vegetable drawer to make up for the decadence of pasta, eggs, cheese, and fatty pork.

Nevertheless, it's worth it.

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This has definitely become one of my favorite preparations for duck breast. I first tried it in DC over the holidays at my MiL's house, but both of us had difficulties with the prescribed cooking time. I botched it twice, and with the price of boneless duck breasts I was about to give up on the recipe entirely.

I gave it a couple more shots and I've come away from it very pleased. Turns out if you use a duck breast twice the size of the one the recipe calls for it's going to take a little longer to cook.

The five spice combination of star anise, clove, cinnamon, anise seed, and Sichuan peppercorn is the perfect accompaniment to the richness of the duck breast. The sesame noodles are flavored just enough to please, but simply enough to complement the rich, aggressive flavor of the duck.

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