From: Executive chef Clay Conley, Azul, Mandarin Oriental, Miami. Yield: 1 serving. Duck Breast: 1 duck breast 1 fried rice parcel (recipe follows) 1 tsp. extra virgin olive oil 1 tsp. lemon juice 1 head baby bok choy as needed, sesame glaze (recipe follows) as needed, carrot ginger sauce (recipe follows) 1 oz. baby pea shoots 1 handful snow peas Fried Rice Parcel: 1 Tbsp. vegetable oil 1 tsp. ginger, minced 1 tsp. garlic, chopped 1 tsp. scallion, sliced 1 confit duck leg, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.