Duck with rhubarb

This was taken from Daniel Boulud's cookbook.  The rhubarb is pureed, pickled, added to the glaze, confit and poached.  This is a sublime dish.  The only change I would make next time is to omit the daikon and turnip.  Actually I would keep the turnip but would mandolin it and dry cook it in the oven to turn it into truffle tasting crisps.  The daikon in my opinion did not add anything to this dish and for some reason I think daikon smells horrible.

Anyway besides that this is really one gorgeous dish.  The caramelised pistachios (served both whole and powered) are worth the effort.  Stunning.