Ingredients
Duck Breast 100 G
Quail Eggs 2 Pc
Rosemary 2 G
Thyme 3 G
Sunflower Sprouts 40 G
Balsamic Cream 10 Ml
Bell Pepper Red 30 G
Iceberg Lettuce 40 G
Pomegranate 10 G
Sauce
Cardamom 2 Pc
Salt 5 G
Tahini 2 Ml
Olive Oil 15 Ml
Pepper 5 G
Soy Sauce 5 Ml