Paul Froggatt
Executive Chef at ROKI COLLECTION
Photography by Manja Wachsmuth
An elegant main featuring tender duck glazed with a reduction of whisky-infused Mānuka Honey, served with a layered jus that draws out the honey’s depth and structure.
Eastherbrook Duck
The dish came together after several trials to deeply understand how the honey could balance the richness of the meat. Starting with high quality seasonal ingredients, the duck was cherry smoked on the bone and the honey glazed over it with soft spices. The sauce is built with aromatics and acidity to complement the honey’s character without overpowering it.
“I like my dishes to evoke a feeling. It’s not just technique on the plate. It’s something that makes people smile and leaves a lasting impression. And honestly, who wouldn’t enjoy these two flavours coming together in one spoonful?”
Paul Froggatt
Executive Chef
ROKI COLLECTION
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