Duck breast stuffed with a chicken mousse, a technique that adds richness and keeps the meat incredibly moist throughout cooking.
If you know French technique, might seem backwards. Traditionally, you’d stuff a chicken with duck or foie gras, not the other way around.
However, I’d like to break the rule (respectfully of course!). What I love about this approach is that chicken mousse acts as a buffer, allowing the duck to cook more evenly while adding another layer of flavor from within.
Paired with a carrot gochujang reduction, roasted carrot purée, plums, and red currant. It’s like French technique meets Korean influence. Absolutely delicious!