Two Michelin Star Chef Michael Wignall creates smoked eel, duck and

Michael Wignall cooks smoked eel, duck and chocolate in part one of the nisbets featured chef show casing three dishes that include Kalamansi parfait, yuzu ganache, nitrogen chocolate, compressed banana and sorbet, soft baked lemon meringue plus Croise Duck Croisé duck, shitake mushroom, poached and roast foie gras, artichoke and pakchoi 3and also Eel and Chicken Smoked eel and feuille d’ brick cigar, Goosnargh chicken poached in Asian stock, purple potatoes, confit onion and aubergine, coriander and yoghur