Iteration 2 of an idea I had after receiving a bag of 'unsweetened cocoa pasta' (penne) as a gift:
Duck breast 1hr @ 50C, then blowtorched on top to brown the skin. Pasta cooked and then a sauce mixed in: 100g pectinase-processed cherry juice, 100g mascarpone, 0.5g xanthan gum, 85g quartered cherries. The xanthan fixed the problem I'd had with iteration 1 - the sauce not 'coating' the pasta the way I wanted - but as a whole I don't think the dish works yet - it's like I've made the beginnings of quite a nice desert, and then put a duck on it. Iteration 3, I'll try and find some different cocoa pasta - not penne, and more savoury/bitter - or alternatively I'll give up on the duck and turn it into a dessert instead, I'm thinking dried banana chips mixed in with it all would add a nice crunch to it. Suggestions welcome!
