1/4 cup diced bacon
1/2 cup small diced onions
1 cup wild rice
3 cups chicken stock
1/2 cup halved breakfast radishes
1 teaspoon raspberry wine vinegar
1/2 cup vegetable stock, plus more if needed for reheating
1/2 teaspoon unsalted butter
Salt and freshly ground black pepper
8 ounces turnips, thinly sliced
1 teaspoon canola oil
2 ounces vegetable stock
Salt and freshly ground black pepper
1 duck breast
1 ounce honey
1 tablespoon brandied cherries
1 tablespoon toasted hazelnuts
1/2 teaspoon canola oil
1/2 cup Swiss chard, chopped
3 ounces duck confit