|Scored Duck Breast Seasoned with Salt and Pepper|
|Shaved Asparagus and Thinly Sliced Radish|
|Carbonated Golden Raspberries|
|Plated Dish (Which should be brighter....Oh Well)|
The direction behind the dish was to balance out the fatty duck with light and acidic counterparts. Citrus is typically paired with duck, but I opted for something new and different with the golden raspberry. By carbonating the berry it became extremely refreshing.
After I cooked the duck there was residual fat left over that I used to toast some shredded bread. These were awesome, the flavor of the duck really came through.
Next, I made a quick vinaigrette by juicing golden raspberries and mixing that with some lemon juice, salt, pepper, and a little duck fat.
I was really happy with the final plate. Aesthetically, there were different colors and shapes that really made the plate pop. The different textures were exciting and the fat was balanced out well by the acid.