Braised Duck, Caramelized Chicory, Chocolate and Bicolor Mustard Cress

Ingredients

• Bicolor Mustard Cress
• Shiso Purple Vinegar
• Planifolia Black - Vanilla
• Caramelized chicory
• Unroasted almonds
• Unroasted cashews
• Oil of Tahoon Cress
• White cabbage
• Red cabbage
• Fennel
• Star anise
• Duck leg
• Port
• Orange
• Blueberry
• Chocolate

Method

• Caramelize chicory with star anise and vanilla.
• Stew the duck leg.
• Make a mixture of red cabbage, fennel, white cabbage and Shiso Purple Vinegar and let it infuse.
• Fill a round mold with caramelized chicory on the plate.
• Place on top of this the duck leg with the mix of cabbage and Bicolor Mustard Cress.
• Make and sauce of port, orange, blueberry and chocolate and soak the unroasted almonds and cashews in this.
• Pour the sauce around the duck.
• Drizzle Tahoon Cress oil around the dish and finish with the almonds and cashews.

Recipe: Eric Miete