A refined second course that showcases both technique and ingredients. The duck breast is gently cooked at a low temperature to retain its juiciness, tenderness, and natural flavor, and then regenerated on the spot for the perfect texture. The skin is crisped in the pan, while the center remains pink and tender, creating an ideal balance between structure and intensity. The dish is accompanied by a creamy carrot and ginger soup, which adds sweetness and a warm aromatic note, and caramelized onion, which adds depth and roundness. A light sauce of chili pepper, garlic, onion, and cherry tomatoes completes the dish, enhancing the duck's flavor without overpowering it. An elegant and harmonious second course, designed to offer bold flavor and sophistication with a cleaner, more balanced, and easily digestible approach.
