Feeling a need to jazz up your week a bit? What better way than with a taste of New Orleans? Chef Todd has it in this week’s Chef Todd Special: Bourbon Street Duck in a Bourbon-Caramel Sauce with Praline Nut Clusters, served with a Sweet Potato Flan and some tempura veggies alongside. This dish should also be good for what ails you if you’re suffering from post-Kentucky Derby letdown, as a lot of its flavoring comes from a bottle of Old Grand-Dad. Who needs mint juleps when you’ve got roasted duck sauced with pecans, almonds, hazelnuts, bourbon and sugar? Try this dish and see what kind of sweet music it plays on your tastebuds.