The duck breast after been marinated with salt and pepper and ready for smoking.After smoking for 30 minutes, the duck breast were then pan fried.
The chef prepare the lentils- French lentil- Puy lentil - in chicken broth with bay leaf and carrots. The tomato was peeled (yes with a microplane serrated peeler- no need the usual boiling water etc.) and then chopped and added last to the lentils.
Smoke duck breast served with lentils and a dash of aged balsamic vinegar. Dessert was Creme Brulee.
He sprinkled some brown sugar on the chilled creme brulee.
Caramelizing the sugar.
Truly a very pleasant end to the class.
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