Image: A diminutive, middle-aged chef in a crisp, white kitchen, donning a tailored toque, stands crisply beside a dinner plate bearing a roasted, vibrant platter of Magrets à la Lyonnaise; thin slices of Poulard de canard (duck breast) lay atop a base topped by a medley of unpeeled baby potatoes and sliced carrots.

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Image: A diminutive, middle-aged chef in a crisp, white kitchen, donning a tailored toque, stands crisply beside a dinner plate bearing a roasted, vibrant platter of Magrets à la Lyonnaise; thin slices of Poulard de canard (duck breast) lay atop a base topped by a medley of unpeeled baby potatoes and sliced carrots.