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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