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, ...

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