SEARED DUCK & WINE

Crisp skin, blush-pink centre, and a sauce that tastes like the good kind of evening.

• Pan-seared duck breast, rested and sliced.
• Red wine cranberry sauce, sharp and glossy.
• Fried gnocchi, golden outside, pillowy within.
• Carrot purée, sweet and silky underneath.

The duck goes skin-side down in a hot pan until it crackles, then rests so every slice stays pink and juicy. Gnocchi hit the fryer for a crisp edge that soaks up the wine and cranberry without going soft, and the carrot purée sits underneath doing quiet work — sweet against the tart, smooth against the crunch. Order it with a glass of red, stay a little longer. Contains: gluten. May contain: alcohol.