Confit duck leg, roasted duck breast, cherry & black pepper terrine, truffled profiterole filled with foies gras mousse, duck jus, truffle snow, cherry powder
Elements and techniques of this dish were inspired by a master class I attended in the kitchen of Guy Savoy in Singapore. Duck legs are confit with garlic and thyme, de-boned and pressed. The duck breast is pan rendered and roasted to medium rare. Black cherries are peppered and set in a cherry aspic, choux pastry with the addition of truffle oil is puffed to perfection and filled with foies gras mousse. Only the best Pinot Noir will do.