Duck Breast 180gms
Port Wine 300ml
Asparagus 2 spears
Spinach 6 leaves
Pumpkin 120 gms (roasted)
Puff Paste 120gms
Salt To taste
Pepper To taste
Oil For cooking
Baby Herbs To garnish
Make the port wine reduction by simmering it slowly in heat. Add sugar.
Cook all the vegetables after cutting them into baton & florets
Make a cigar using the puff paste and roasted pumpkin
Bake in oven at 220 degree centigrade for 7-8 minutes
Also slowly cook the peach in oven till it becomes soft
Season the duck breast with salt, pepper and sear it on high heat. Cook till medium rare.
Arrange the vegetables on the plate. Arrange the duck breast on the top of the vegetables and add the peach.
Put the cigar on the side. Drizzle the reduction on the duck.
Garnish with baby herbs.