A refined dish that combines flavor and health: duck breast cooked sous vide at low temperatures and freshly regenerated to retain its juiciness and nutrients. The skin becomes crispy in the pan, while the center remains pink and tender. It is accompanied by a creamy carrot and ginger soup, caramelized onion, and a light chili pepper, garlic, onion, and cherry tomato sauce. An elegant and light main course, with less salt and fat than traditionally, designed with anti-aging in mind. Energy: ~1,880 kJ / 450 kcal
