With the beginning of Spring's gifts becoming available we have chosen to lighten up a presentation with the duck leg. We paired the duck with beet noodles flavored with smoked balsamic vinegar. A quick saute of fresh wood ear mushrooms add an earthiness and a tender, chewy element to the dish. Leaves of tangy wild wood sorrel help cut through the meaty duck and accent the dish. It is a celebration of springtime and it's vibrant aura of renewal.