I had the pleasure of dining with my mother during her past visit into town. We chose one of the most reputable restaurants in the city, and I was quite thrilled that its executive chef used mostly locally-grown ingredients in his dishes. Concerned that we would not be able to dine there without a reservation, we diligently booked ourselves in for a 8:30pm dinner hour. Much to our surprise, we arrived to an empty restaurant, where staff outnumbered dinner guests. Despite the ambiance or lack thereof, we decided to give it a college try and thank goodness we did. The food was delicious, well-paired in its ingredients, and extremely generous in its portions. So generous that I had to ask for a take-away bag. Although doubtful I would eat these leftovers, I decided to freeze the duck confit with root vegetables that I had ordered and hope that someday, I might rediscover it again in the back of my freezer. That day was today: I bravely took out the container, unsure of what was therein, but upon defrost, realized the treasure I had discovered. I decided to sautee the duck in some white wine, creating a reduction, as the fat from the duck skin combined with the liquid. I then added my root vegetables, green vegetables (also from the freezer), and some leftover pasta (you guessed it, from the freezer). In a matter of minutes, I had a gourmet meal. The lesson learned here is not to underestimate the power of frozen leftovers, especially if they were made by a renowned chef.