A New Take

A new take on the duck prosciutto dish we were playing around with.

We still used chervil, tarragon, and pickled beets, but also threw in pickled spring onions, edible kale flowers, peas, pickled beet gelee, pear espresso powder, and olive oil emulsion.

I thought that it looked pretty cool. We made 30 of them.

which is a lot.

Until next time, when my hand is better and I can cook again,
-Tim