Seared Duck Breast

Starting this week on our new autumn menu, is an adaptation from a previous duck starter, with the addition of a beautiful pistachio, duck liver and pear parfait with confit leg, pistachio nuts, duck pancetta, charred and charred poached pears. Initially when Dion proposed the dish I thought it was going to be heavy, but it turned out that the parfait is so light, eating well with the new season poached pears that have been charred on the grill.

Print Friendly, PDF & Email
Please follow and like us: