Mi Tomatina's entry in the James Beard Foundation's Scholarship fundraiser is pan-roasted duck breast, a larger-than-tapas-size serving that marries the wonderful gaminess of the waterfowl with the sweetness of pears. The breast was served sliced, and in between each piece of meat was a slice of pear. The slightly sweet fruit went beautifully with the juicy duck.
The the dish was complemented with a pear glaze and a small stack of cilantro, which added some freshness as well as some peppery flavor notes. A few dots of balsamic decorated the white plate, more for aesthetic reasons than acetic ones.
I asked why this was the dish chosen to be the restaurant's contribution to the fundraiser. I was told that it was served to a culinary professional who pronounced it "divine." That, I was told, was a favorite word of Beard's, so Mi Tomatina's crew figured it was the right dish to offer.