Duck leg SV 57.5 °C , 70min brushed with ix of Soy sauce, Fish sauce, Apple vinegar, wild honey and lemon juice, quick grilled 4 min, high.
Basmati rice with madras curry and a splash of sushi vinegar. The madras curry went extremely well with the vinegar, resulting in a slight fruity taste. Cocked and grilled cauliflower spiced with nutmeg. Some slices of Honey and sherry vinegar pickled Cinnamon radish.
Nice combination, disappeared easy and quick.
