The BASE of this dish is a slice of Butternut squash, cryovaced in Pineapple juice and cooked Sous Vide. The title of the dish as it apears on the website is: "Duck Breast" Confit, on pineapple braised butternut. beets and turnups, seared Foie Gras.
The thought is...Taking somethng and making it taste like something else. The Butternut squash takes on the pineapple juice so well that it makes its own flavor profile.
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