• 2 Maine lobsters
• 4 oz. Baby Lolo Rosa leaves
• 2 oz. Baby sorrel leaves
• 4 oz. Sweet potato chips
• 4 pieces of duck legs
• 1 Tbsp. + 2 tsp. Kosher salt
• 1 tsp. Black pepper
• 1/8 sprig rosemary
• 1/8 bunch lemon thyme
• Freshly grated zest from ¼ lemon
• 1 clove garlic, sliced
• 1 lb. Duck fat

• 1 egg yolk
• ½ Tbsp. honey
• 2 Tbsp. creole or other whole-grain mustard
• 2 Tbsp. balsamic vinegar
• ½ cup canola oil
• 3 Tbsp. olive oil
• 2 Tsp. Sesame oil
• ½ Tbsp. hot chili sauce

THE EVENING BEFORE: Rub duck legs with salt and pepper. Lay in one layer in a 2" baking pan. Arrange rosemary, lemon thyme, lemon zest and garlic around legs and pour hot duck fat over all, totally covering. Cover with foil and bake in oven at 225* for 3 hours until legs are naturally frenched. Let cool and put in refrigerator in fat overnight before use.

For dressing:
Place egg yolk, honey, mustard and balsamic vinegar in a blender and mix until well blended. Gradually add remaining ingredients with machine running and blend until well incorporated.

Steam lobsters for 7 minutes and carefully remove from shell, keeping claws intact. Tail meat should be sliced into medallions. Shred the duck meat. Just before serving, toss together all ingredients except sweet potato chips in a bowl. Fold in chips and divide evenly among plates.