Eye Candy: Duck Heart Lasagne with Corn, Black Truffles, and Crispy Quail EggElena North-Kelly
June 01, 2015
After serious stints at Michael Mina, Cyrus, and the French Laundry, chef Rogelio Garcia now helms the kitchen at Napa’s acclaimed Angèle. At his recent Beard House dinner, Garcia wowed guests with his signature Wine Country–inspired fare, including this inventive lasagne layered with rich duck heart, sweet corn, earthy black truffles, and topped with a crispy fried quail egg. We're booking the next flight to Napa.