An absolute knockout. Confit duck cooked crisp, dusted with oven dried and ground star anise and orange rind mixed with freeze dried passionfruit (thanks Tim and Sandra!). On a bed of softly imbued saffron celeriac puree with braised white cabbage and white wine with roasted fennel. I also added a dressing of beetroot juice and pomegranate molasses to give it vibrance and acidity. As I said, an absolute knock out. Not a looker but a keeper.
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