Menu: celery Parmesan salad with cannellini beans and toasted almonds red cabbage braised with blueberries, port and Balsamic vinegar peas pureed with chives and buttermilk duck breasts stuffed with foie gras and figs mustard and ginger game chips charred asparagus mango sorbet on Creme Diplomat total time to cook duck breasts ~30 mins 6:00 Preheat low oven (1?), put in cabbage (and plates)! 6:05 cut pockets into duck score duck fat, rub with salt, pepper, five-spices(?) 6:15 Par-boil potatoes Par-boil asparagus, cool, brush with oil, season Braise peas with butter, wine, chives, herbs 6:30 puree peas 6:45 peel & slice figs, foie gras Stuff duck breasts 6:50 Slice cooled potatoes Dust with flour, mustard, ginger 7:30 Pan-fry the duck, skin down. 7:30 Take the sorbet out of the fridge. 7:10 Turn the duck 7:15 Duck in the oven pan-fry sliced potatoes in duck-fat 7:20 Duck rests Flash-fry asparagus Reheat peas add buttermilk 7:30 Serve