Ingredients

 

Garnish:

24 mango cubes (1/2” or 1.5cm cubes; 6/plate)

 

Puff wild rice

1/3 cup wild rice

¼ red pepper, fine dice

1/3 celery stick, fine dice

¼ tsp salt

1/8 tsp cayenne

Celery salad

Salad:

Celery leaves from 1 celery

2 tbsp alfalfa sprouts

 

Dressing:

1 tbsp sherry vinegar

3 tbsp grapeseed oil

¼ vanilla pod, seeded (~1/16tsp)
1/8 tsp salt   

 

Roasted duck breast

2 duck breast

Salt to taste

Pepper to taste

Celery seeds to taste

 

Caramelized grapefruit

12 segments pink grapefruit (3 segments/plate)

12 segments white grapefruit (3 segments/plate)

 

Cranberry grapefruit glaze

650ml pink grapefruit juice

220g cranberry

½ cup sugar

½ cup honey

1½ tsp orange juice

1 tsp grated ginger

Directions

 

Puff wild rice

1.     Fry the rice in sunflower oil heated at 450F until puffed (will take about 5 seconds).

2.     Before serving combine all ingredients.

 

Celery salad

Salad:

1. Combine ingredients.

Dressing:

1. Combine vinegar, salt, vanilla. 

2.     Slowly whisk in oil.

3.     Add enough dressing to the celery salad to coat the greens.

Roasted duck breast

1. Season with salt, pepper, and celery seeds. 

2.     Sear skin side down pan. 

3.     Flip breast and place in oven for 10 minutes at 350F. 

4.     Let rest for 10 minutes. 

5.     Slice into ½ cm thick pieces (6 pieces/plate).

Caramelized grapefruit

1. Roll segments in sugar and caramelize in a hot pan.

Cranberry grapefruit glaze

1. In a saucepan, combine sugar, honey, cranberry, and grapefruit juice; reduce by half.

2.     Blend.

3.     Strain.

4.     Add the ginger and orange juice. 

5.     If not thick enough (should be glaze consistency) reduce more. 

When at correct thickness, put on bain-marie to keep warm until time to plate.