Meiomi Pinor Noir Duck Jus with Carrot Ginger Soy Caviar

Chicken and Caviar Sauce by Paul Rochon

Adapted from the Chicken and Caviar Sauce. Made brown Duck Stock with roasted duck bones, wings, etc. in the pressure cooker, Reduced Meiomi Pinot to a syrup and added Duck Stock and reduced %85 percent. Used direct spherification to make carrot ginger soy cariar as a replacement for the salmon roe. Added some Chefsteps spice mixture to the Jus as well as sprinkled on the crispy duck skin disc. Put over Pomme Puree and on Duck Roulade.

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