|MasterChef Justine's Duck with Sauce Aigre Douce|
There are lots of components to this dish - a creamy celariac puree, crispy pastry of the eschalot tarte tartin, carrots with a hint of spice, and a delicious jus for a medium rare duck breast - but it's well worth it. Good mis en place made my life a lot easier so I could cook the duck perfectly and plate up quickly. Another successful course and all that was left on the plate was the top stalks of the baby carrots!
|Eve's Chocolate Cake and Vanilla Bean Ice Cream|
What a fantastic evening - great food, great company and all for a great cause! Thanks to The Big Feed for the inspiration, and my lovely friends for making very generous donations to the great cause!