Duck & Dumpling

Preparation

1. Sear the duck breast in a pan, then smoke it with thyme and rosemary using a grill. For this recipe, the chef used a small Hibachi grill.
2. Prepare dumpling dough using a mix of flours and purple sweet potato juice, which gives the dumplings a deep purple color when steamed. Fill the dumplings with confit duck leg meat and foie gras.
3. For the sweet potato cylinder, bake a whole sweet potato on the grill with the skin on. Peel it afterward and use a flame to create a smoky, burnt flavor. Glaze the cylinder with duck sauce.

Plating

1. Pour mole sauce onto the plate as a base.
2. Arrange the sweet potato cylinder, the duck leg dumpling, and the smoked duck breast on the plate.
3. Slice fresh black truffle and place the slices on top of the duck breast.
4. Garnish with pickled pearl onions and red-veined sorrel leaves. Add green herb oil.