Luckily, my efforts are abetted by the diversity of interesting food and beverage samples that arrive at the SAVEUR offices. The other night, in an attempt to both taste some new products (so that I could tell you about them) and get something decent down the kid's gullet, I found myself grabbing at samples on my desk, racing to the market, and concocting a menu on the fly. The Brooklyn-based condiments company SchoolHouse Kitchen had sent me some of its new line of low-sugar, no-pectin spreadable fruit-and-herb mixtures. The strawberry-and-black peppercorn variety seemed to me a perfect match for duck breasts. New York was warming; we were on the cusp of spring, and I wanted a meal that spanned the seasons from a late, late winter to spring's first blush.