Duck Breast

Duck Breast

Charred cauliflower puree, confit liver ravioli, pickled cauliflower leaves, duck pancetta
Inspired by the beautiful free range duck we have been getting and the insane flavour we get out of curing them smoking and hanging, to transform into duck pancetta ”it cannot me compared to any duck ham I have ever tasted due to the superb quality of duck we have been receiving. It was inevitable that cauliflower would be its lifelong partner for this dish after tasting the wild flavour of the breast it needed that creamy earthy flavour that the cauliflower brings to the relationship”

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