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Credit to @tristinfarmer Challandais duck, foie gras, quince, smoked shiitake, sherry, cep & oregano

Credit to @tristinfarmer Challandais duck, foie gras, quince, smoked shiitake, sherry, cep & oregano

Blood ducks, dry aged for 3-4 weeks, render the fat, then back low and slow, glazing with orange blossom honey infused with Ceylon cinnamon

Once rested, grill skin side over charcoal, slice, noir de bigorre lardo & hibiscus

Shiitake lightly poached in master stock, smoked over hickory wood fire

Quince ‘polenta’ poached in verjus, seasoned with pine nut oil

Sauce vierge, duck stock base made from roasted wings, infused with sherry & cep, cloudberry vinegar & oregano

Keeping it positive, hoping to inspire!!….

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