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Duck breast with polenta, orange-glazed carrots and saffron

Duck breast with polenta, orange-glazed carrots and saffron

Duck breast with polenta, orange-glazed carrots and saffron

The aged duck breast is glazed before roasting with honey infused with fennel seeds, lavender and coriander seeds. As it cooks, the aromatic honey glaze gently caramelises, creating a beautifully seasoned crust while complementing the rich flavour of the duck. The duck breast is accompanied by a classic carrot purée and baby carrots glazed in saffron butter. The natural sweetness of the carrots is balanced by vibrant citrus elements, including crisp kumquat chips, kumquat preserved in sugar syrup and fresh mandarin, bringing freshness and complexity to the dish.

The accompaniment is completed with aged cheese polenta, fried until crisp to create a golden exterior while retaining a creamy centre. A rich duck jus brings the composition together, connecting the aromatic duck, the sweetness of the carrots and the bright citrus notes.

This contemporary duck breast main course combines aged duck, saffron-glazed carrots, vibrant citrus flavours and crisp polenta in an elegant fine dining interpretation.

Allergens: milk (7), celery (9) , sulphur dioxide (12)

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