Duck Competition

The protein was duck. 5 minutes to set your station, 60 minutes to make your dish with no ovens or grills. 5 minutes to plate your dish and present to the judges table

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

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