Ingredients:

For Rose Radish & Smoked Garlic Butter:

1 Bunch of Rose Radish

1 Smoked Garlic pod

250g of Salted Butter

For Seared Duck Breast:

1 Piece of Duck Breast or 4 Scallops

1 Smoked Garlic pod

250 g of Unsalted Butter

0.5 L of Olive oil

1 Piece of Celeriac root

1 Vanilla pod

0.250 L of Liquid Cream

1 Piece of Roschoff Onion

150g of Wild Chanterelles Mushroom

1 Piece of Yellow Beetroot

1 Piece of Romanesco

1 Piece of Bay Leaf

1 Piece of Parsnip

1 Pieces of Carrot Fane

1 L of Water

2 Pieces of Breaded Shallots

1 Fleur de Sel

1 Pepper with Mill

1 Bt of Maple Syrup

1 Small jar of Whole Grain Mustard

1 Pack of Chicken Stock

Chef's Tools:

For Rose Radish & Smoked Garlic Butter:

Chopping Board

Knife

Pipping Bag

Kitchen Aid or Robot Coupe

Scissors

For Seared Duck Breast:

Chopping Board

Knife

Scissors

Hand blender

Sauce pan

Frying pan

Ice cubes

Blender

Thin strainer

Spoons

Small Laddle