Did a tasting for some media people. This is a Iphone picture of the duck dish I served.
Seared duck breast, heirloom carrots roasted in duck fat, roasted shallot puree, cocoa nib granola, dandelion shoots. The jus (not pictured) had cocoa powder and banyuls vin in it. I like the dish because of it's simplicity and the balance of bitterness, sweetness, and wood roasted flavors
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