MasterChef UK ™
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Trio of Duck
Trio of duck: oak-smoked duck breast topped with a duck crumble, duck liver parfait inside a fried beignet, served on a black garlic and parsnip puree, and duck hearts on a cherry balsamic coulis.
Yuvi is a 24-year-old AI consultant who grew up in Warwickshire. He believes in zero-waste cooking using all parts of the animal.
Yuvi: "It's a trio of duck. So I have a smoked duck breast, duck liver mousse beignet, and then sautéed duck hearts in a cherry balsamic."
Anna: "I really want to taste that smoke in the duck breast. I hope he gives himself enough time to also cook it to medium rare. Duck hearts, I just want to sear the outside so they're still pink in the centre. The duck liver beignet - he's putting the liver mousse inside the batter and squeezing the batter on top. It should be very crunchy. I do not want a greasy batter."
Anna: "The beignet is crispy, but smoked duck breast is raw, which is really disappointing because the smoke flavour on the outside of the duck is delicious."
Grace: "I love the gothic macabre element of the hearts thrown onto the cherry — the hearts are pink, almost like they're still beating. There's something quite Dracula about this dish, but let down by raw duck."
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