Duck, Squash Purée, Pomegranate
Pink-cooked meat on a bright squash purée in a dark jus, with pomegranate for acid and herbs on top.
Pomegranate against rich meat is a Georgian instinct applied to a European plate, and it does the job a fruit reduction would without the sweetness. The squash and the jus are both dark and sweet, so the acid is not optional here, it is what makes the dish finishable.
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