COLONIAL-STYLE DUCK BREAST WITH SWEET POTATO PUREE AND KUMQUAT

A succulent duck breast, cooked sous-vide and grilled until golden brown. Served with delicate sweet potato purée and a fresh salad dressed with a fish vinaigrette. The dish is complemented by a signature sauce, kumquat, chili strips, and sumac. Finished with olive “earth,” za’atar herbs, and an elegant garnish of edible flowers.