Pan-seared Duck Breast with Morels & Purea di Carote
A kaleidoscope of flavour: colorful, and oh-so-rich. Pan-seared to perfection, our moist & tender duck breast arrives on a bed of carrot purée, with sauteed, locally foraged morels and balsamic-glazed cipollini onions. The striking (and delicious!) hues of blue, purple, green and yellow arrive via edible flowers, [namely, Cornflowers and Kale Flowers] making this plate a delight to look at, as well as adding a sweet & slightly spicy flavour dimension.