Duck with Roots and Florals

For this dish, my cinematographer friend and I took inspiration from Netflix’s Chef’s Table and set out to create something that felt slightly dramatic, refined, and beautiful on camera. We were shooting in the dead of winter, so I leaned into what was available locally and seasonally, building the dish around Ontario root vegetables to pair with a beautifully aged and seared duck breast. The goal was to create something elegant, but still cozy and comforting.

I paired the duck with a smooth sweet potato puree for warmth and natural sweetness, balanced by seared radish, heirloom carrots, and beets for earthiness and texture. I brought in hibiscus again, mainly for the dry cure this time more subtly, using it as a floral accent to accompany the richness of the duck. The dish was finished with a deep, glossy demi-glace made from duck bones and a light hibiscus dusting to tie it all together. I wanted the dish to feel hearty and seasonal, with autumn and wintry tones that really popped on camera.