Farmed duck fillet with smoked carrot and bok choy puree

The foundation of this dish is a farm-raised duck fillet, known for its pronounced flavor and tender texture. The duck is pan-seared at high heat to develop a savory crust on the outside while keeping the interior pink and juicy. This method preserves the bird’s inherent richness and highlights its robust meaty character.

Paired with this fillet is a smoked carrot puree, lending a subtle smoky aroma and creamy consistency. The carrots are smoked beforehand, allowing them to absorb a gentle woodsy fragrance, then blended with a touch of cream or stock until silky smooth. This element contrasts nicely with the duck’s juiciness, subtly accentuating its flavor.

A serving of bok choy completes the dish, adding freshness and a slight crisp. The leafy part retains a natural sweetness, while the stems—lightly sautéed or blanched—provide a pleasant textural contrast. Together, the duck, smoky puree, and bok choy form a vibrant flavor ensemble.

This entrée suits both special occasions and relaxed family dinners. Available in the restaurant and for delivery, so you can enjoy farm duck fillet at your convenience, experiencing a modern blend of savory meat and vegetable-driven accents.