Duck Breast, Confit Leg Bonbon With Celeriac Puree And Cherry Gel

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"Duck breast, confit leg bonbon, celariac puree, celariac fondant, cherry gel, duck skin crisps and a duck and red wine jus. #feedfeed"
-- @jodie_cooks

Recipe Intro From jodie_cooks

The organic plating of the garnish adorns the duck breast with an appetizing appeal.