Thank you. I have a feast in a few weeks so wanted to practice. Going to swap the Cauli for roasted salsify and maybe a few salsify crisps for some crunch. Also I want to wrap the confit duck in radicchio as I think the bitter leaf will help cut the richness of the duck. Also going to add a pickle of some kind (maybe radish) to bring so acidity.

Yes I love Soubais. Something about onions is just very comforting. 🫡