This is something i made on Saturday at home. I used some Trans RM to make three different shapes of serrano crusted duck. I did a roulade, a square package and a 'skin covered' breast. I cold smoked some yukon gold potatoes and mixed them with milk and idziabal cheese and then cold smoked some heirloom potatoes and fried them in spanish chorizo fat. The brittle is crushed roasted marcona almonds and spanish chorizo both raw and cooked and crushed. The orange puree is Med dulce pepper and then there are compressed oranges and a chive gel. Lastly there is a reduction of duck stock, dry sherry, orange juice and a bit of sherry vinegar.
