If you love duck let me tell you about something wonderful...
Rotisserie duck. Possibly the most rich and decadent fowl on the planet.
That cobbler ranks high on that scale too, I used French butter and soft winter wheat maybe a little past it's prime. But it's a depression era recipe.
Right now I've got some split pigs feet simmering with lots of onions and jalapenos and garlics and such in a rich bone broth I made a while back. It's turning into a vaguely Mexicanesque pork based French onion soup. I'll pick the meat from the feet and make little street tacos. Wish I had an avocado.
