Flying TPE-CDG in a couple weeks. Of the options on offer, the two that strike me are

* Rack of Lamb Cutlet Coated with Lime Herb Crust with Rosemary Sauce serve with Parmentier Potatoes and Mixed Vegetables
* Pan Fried Duck Breast with Dark Cherry Red Wine Sauce and Asparagus Rolled with Bacon,Roasted Potato

TAHKUCT has chimed in regarding a lamb dish. Anyone with duck breast experience? I'm always a sucker for duck but haven't tried it in the air yet.