Wild sage scented duck breast — Oriental Bazaar, Volgograd 2022
Recorded by Joseph Korson · Joseph Korson · Volgograd · Source language: English
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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.
Original: This is a drawing of a dish I made for an event in Volgograd in 2022 The event was a ticketed Oriental Bazaar experiance where the menu was created from the culinary heritage and ingredients found in the Middle East. This 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 pur
Original: English
Original family recipe
As told: duck breast, wild sage, pomegranate, red wine, saffron, potatoes, cardomen, cinnamon, pumpkin, pea, radishes, pea puree, seared protein (possibly duck breast, tuna, or steak), red sauce or coulis.
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1. Original photograph / document
2. Verbatim transcript
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.
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3. AI-extracted entities
AI suggestion — not archival fact. [{"field":"ingredients","value":"lime or citrus","status":"suggested"},{"field":"ingredients","value":"orange cubes (possibly root vegetable, gel, or confit)","status":"suggested"},{"field":"ingredients","value":"pomegranate-like arils","status":"suggested"},{"field":"ingredients","value":"green herb tendrils","status":"suggested"},{"field":"ingredients","value":"yellow cylindrical element (possib
4. You confirmed
{"title":"Wild sage scented duck breast — Oriental Bazaar, Volgograd 2022","person":"Joseph Korson","dish":"modern composed entrée","place":"Volgograd","occasion":"ticketed Oriental Bazaar experience, 2022","migrationFrom":"","migrationTo":""}
5. Edited public story
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.
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