Duck breast with confit fig, fennel and five spice

Ingredients

Beverages

Cooking Sauces

  • 1000ml of brown chicken stock

Speciality Ingredients

  • 1g of xanthan gum

Oils & Vinegars

  • 28ml of red wine vinegar
  • 22 tbsp of olive oil

Salad & Fresh Herbs

Dairy

  • 50ml of milk