Duck Competition

my duck was brined in apple then cold smoked. Seared t the end to get the skin crispy. I served it with red lentils cooked in fresh beet juice and finished with rendered duck fat. vegetables were a tournee of potato,carrot and turnip glazed with honey and butter. it was fnished with a black truffle duck jus made from the bones and then strained. Black truffles were added at the finish and the whole dish was served to the judges French style service

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: