Place the duck on a heatproof plate or bowl that fits in the steamer basket. Pour any salt seasoning that has run off the meat over the duck again to retain as much flavour as possible when steaming.

Let it simmer for a few minutes to thicken slightly (17). Cut the duck breasts into slices (18). On each plate, create a base by pouring 2 tablespoons of pomegranate sauce (19). Lay the slices of ...

Once done, plate the sauce around the duck and sprinkle some chopped chives and edible flowers around it. Serve hot.

Dress hot carrots with half the honey-butter. Drizzle remaining honey-butter over four individual plates. Slice duck breasts crosswise into ½-inch slices and distribute among plates. Arrange ...

Remove and drain on a plate lined with kitchen paper. Serve the duck burgers with the shallots and mushrooms in a brioche bun. Try a red Pinot Noir from Chile: Tabali Reserva Especial Pinot Noir ...