Joseph Korson

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Stories

Wild sage scented duck breast — Oriental Bazaar, Volgograd 2022

Chef Joseph Korson made this dish for a ticketed Oriental Bazaar experience in Volgograd in 2022. The menu was created from the culinary heritage and ingredients found in the Middle East, using locally available ingredients from the restaurant's farm. The plate was sous vide and pan-seared wild sage scented duck breast, served on a pomegranate red wine reduction with saffron fondant potatoes, cardomen and cinnamon spice pumpkin, pea puree and braised radishes. A colored-pencil drawing records the composed plate.

Recorded by Joseph Korson

Dishes cooked

modern composed entrée

Sous vide and pan-seared wild sage scented duck breast served on a pomegranate red wine reduction with saffron fondant potatoes, cardomen and cinnamon spice pumpkin, pea puree and braised radishes.

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