summer dish

Just had this thought of a dish we did last year that I will really want to revisit and refine once the weather starts warming up again. We did a harissa glazed duck breast with pickled cucumber and greek yoghurt. The dish was very refreshing and every part worked really well with each other. Thanks to shaun for the inspiration on this one. We peeled the cucumbers and ran them over the mandoline to make long "pasta" then pickled them in rice wine vinegar, water, salt, sugar, some thai chili. The yoghurt was served room temperature infused with cummin that had been toasted and ground. The duck was roasted and glazed with a mix of harissa and honey.