Duck breast is cooked until the skin is rendered crisp and lacquered, and the meat rests at a gentle, rosy pink. The richness of the duck is balanced by the other elements on the plate.

Aubergine

Prepared two ways — one smoky and caramelised directly over heat, one as a smooth purée — in a spirit very close to that of baba ganoush, the classic Levantine preparation of fire-roasted aubergine. The charring collapses the flesh into a silky, smoky depth that cuts through the richness of the duck and anchors the dish in a Mediterranean character.

Apricot

Provides a gentle fruity acidity that cuts through the richness of the meat, bringing brightness and contrast to the dish.

Almonds

Toasted, for texture and a warm nuttiness that bridges the sweetness of the fruit and the depth of the meat.

Vadouvan

Vadouvan — a French-Indian spice blend of caramelised shallots, garlic, and aromatic curry spices — is served as a sauce. Warm and fragrant without heat, it adds an exotic aromatic dimension that is a classic pairing for duck in French fine dining. Vadouvan originates from the French colonial period in Pondicherry, southern India.

On the menu

À La Carte · Main Courses — Duck Breast. Aubergine. Apricot. Almonds. Vadouvan.
Degustation — 5 Courses · Course 4
Degustation — 7 Courses · Course 6