PIERRE by The Union Group

For this edition of R&D Diaries, we pair the richness of pan-seared duck foie gras with the natural tartness of Pontianak orange, a French classic, reworked with a local touch.

A little closer at the sauce that brings the whole dish together: Bigarade sauce

Sweet, tart, savory, and brought together with a glossy pour. A finish you’ll want to replay.