Pan-roasted Duck Breast crisped to perfection, seasoned with Monk’s peppercorn. Paired with dual-style endives: braised in citrus and butter, then charred, and a caramelized compote with black garlic molasses. Served with Fuyu Persimmon coulis and a peppery persimmon jam, duck jus infused with persimmon butter and freshly ground peppercorn by romain_paumier cafebouludny⁠ ⁠ For the chance to get featured on our page, tag chefsroll in your posts!⁠ ⁠ #chefsroll #rollwithus