Duck Breast with Dashi Sweet Mash and Robata Baby Carrot

This dish was inspired by a very talented sushi and grill chef I have worked with over the years, Tsvetan Gerganov. With his Bulgarian heritage he has fine-tuned his understanding of the sea, the land and their seasons, mastering both raw and cooked cuisine, and serving a perfect on-trend combination of sushi and robata in Western-style Japanese restaurants.