A Feast Fit for an Emperor

At VMFA’s Amuse Restaurant, in celebration of the current exhibition Napoleon: Power and Splendor, Chef de Cuisine Greg Haley’s thoughtful and refined Napoleon-inspired menu ranges from the casual Le Burger to a sumptuous Lobster Thermidor. This week, on the heels of Bastille Day and France’s World Cup victory, Chef Haley added a more down-to-earth, traditional dish and cocktail. Both can be easily prepared and enjoyed at home. Bon appétit!

Bourbon Restoration

Bourbon Restoration in a glass

The Bourbon Restoration is a refreshing bourbon sour that blends a local Virginia spirit and French-inspired ingredients.


  • 1 1/2 oz Kopper Kettle Bourbon
  • 3/4 oz Quince Wine
  • 1/2 oz Simple
  • 1/2 oz Lemon

Duck Confit & Strozzapreti

Duck Confit served on plate

Our Duck Confit blends both classic French and Corsican cuisine. Confit is a soul food of France, and our recipe follows traditional preparation. Strozzapreti combines ricotta and Swiss chard—both popular ingredients in Corsica.


(Yield: Dinner for 4)

  • 4 duck leg quarters (thigh & leg)
  • 7-8 oz duck fat
  • 4 tsp salt
  • ¼ oz package fresh thyme
  • 1 bunch Swiss chard
  • 2 tsp salt, divided in half
  • 1 cup ricotta
  • 4 oz butter, melted
  • ¼ cup flour
  • 2 egg yolks
  • 1 tsp chopped mint
  • 1 tsp dried oregano
  • 1 tsp lemon juice
  • Salt and pepper to taste

Method of Prep for Duck:

  1. Place duck legs into a 9×9 baking dish and divide salt and thyme equally on to each one. Cover and let sit in refrigerator for 24-48 hours.
  2. When ready to cook, preheat oven to 325° then place duck into a clean baking dish and cover with duck fat and bake for about 1 ½ -2 hours or until tender.

Method of Prep for Strozzapreti:

  1. Bring a pot of water to boil. Add chard leaves and cook until tender, about 2-3 minutes. Drain and transfer to a clean linen or kitchen towel and twist to drain excess liquid.
  2. Next, mix all other ingredients in a bowl, finely chop the chard and stir in to form the dough. Using an oval ice cream scoop and a cookie sheet, shape dough into 12 oval dumplings and freeze for about 30 minutes.
  3. Finally, in a pot of boiling water, cook dumplings for about 5 minutes then transfer to bowls.
  4. If desired, in a large skillet heat 1 tbsp olive oil and brown strozzapreti for about 45 seconds on each side.
  5. Serve immediately with duck placed on top.