I’m just a cook, I aint no rocket surgeon

I love duck..fall, winter,spring and summer. Tody I decided to dabble at home. This is a duck breast that has been sous vide for about an hour and a half with a bit of hazel nut oil in the bag. The corn was a straight puree after it had been blanched with a bit of chicken broth and finished with gellan gum to set. On top of the corn is a powder made from hazel nut oil, crushed hazelnuts, and bacon caramel powder (left over from making bacon cotton candy). The sauce is a basic lemon curd with a mirin infusion. Porcini’s were cooked and pureed and I added a modified starch and dehydrated them. Watercress, well, it was good, so i just barely dressed them and there ya go….All the flavors went well together i thought. Not bad for a Friday afternoon lunch at my house!