Duck With Plum And Elderflower Emulsion

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1 pound duck breast trimmed

4 plums of different varieties, pitted, wedged, and chilled

10 Mexican Sour Gherkin cut in half

2 plums, pitted and roughly chopped

2 tablespoons St. Germain

1 tablespoon honey

1 tsp kosher salt

2 tablespoons cultured butter (european style)

3 baby carrots trimmed and boiled in salt water until tender but not mushy

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