PROCEDURE

Place in the oven 180/200 degrees the duck leg for 6/8 minutes';warm up the ragu with a lime leaf inside;place on the top part of the grill 6 slices of miso cured duck breast(it doesn’t need to cook but slightly warm);warm up the massaman curry reduction always with a lime leaf inside.

Squeeze at the last moment orange juice or pineapple juice plus the usual herbs.

Fry 4 pcs of potatoes.

Plate it in the Flat main course plate(rendang).

Pour the sauce on the bottom,starting from the side tip of the plate put the rice with 2pcs of roti,fry shallots on,it the duck leg,the breast and 1tbs of ragu;peanuts everywhere around;fresh pineapple cubes;thai basil and potatoes;