Duck breast glazed in soy with date purée, compressed pickled shiitake, fried walnut, pumpkin seeds

Ingredients

Oils & Vinegars

  • 50ml of white wine vinegar
  • 150ml of sunflower oil

Beverages

Cooking Sauces

  • 100g of brown chicken stock, reduced

Speciality Ingredients

  • linseed

Spices & Dried Herbs

Salad & Fresh Herbs