Ingredients:
- Bone marrow
- Parsnip puree
- Pickled quail eggs
- Smoked duck breast
- Fig jam
- Toasted brioche
- Candied bacon
Instructions:
- Sear the smoked duck breast until crispy, then let it rest.
- Make the parsnip puree by cooking the parsnips in a mixture of butter and cream until smooth. Season with salt and pepper to taste.
- Toast the brioche slices until lightly browned.
- Assemble the dish by spreading the parsnip puree on each toasted brioche slice, followed by a slice of smoked duck breast.
- Top with pickled quail eggs and a drizzle of fig jam.
- Finish with a sprinkle of candied bacon.