Cumin rubbed Brome Lake Duck, prepared medium rare to medium, miso risotto + blueberry gastrique

Ingredients:

  • Brome Lake Duck Breast, crusted with brown + cumin
  • Pan sear + oven roasted, season with salt + pepper
  • Miso risotto finished with coconut milk, locally sourced vegetables, thyme butter finish
  • Finish plate with paint brush of blueberry gastrique
  • Garnish duck with sliced gooseberries

Method of Preparation:

Step 1: Dredge duck with brown sugar cumin mixture + salt and pepper

Step 2: Pan sear fat side, cook to medium rare, allow to rest

Step 3: Plate risotto, vegetables on one side, paint brush blueberry gastrique for presentation

Step 4: Garnish with sliced gooseberries