Pekin Duck aged in French rooibos and mustard seed. Sounds random, but honestly duck lends so well to floral notes.
This dish is right on the cusp of winter and spring with flavors of heirloom carrot and fennel.
We charred carrots over white oak, cooked them in orange juice until tender and blended them into an intense purée.
Additionally, we juiced carrots and reduced them with bourbon smoked sugar and rice wine vinegar.
Fennel bulb was cooked in cream with fennel seed and pollen until tender and blitzed to a creamy and smooth sauce.
Lastly, dried apricots and kumquats were cooked in simple syrup and turned to a sticky floral paste.
We cooked the duck simply over coals and finished it with cedar flakes to really explode the smoke flavor.
Simple in thought, intense in preparation. So, so damn good.
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