Kitchen 32 - Jerusalem Artichoke soup and Duck breast with noodles

I like Jerusalem Artichoke which is called Topinambur in German which doesn't mean anything. But then again why is it called Jerusalem Artichoke in English. It doesn't look like an artichoke and why Jerusalem...oh well.

Anyway, these artichokes discolour really quickly so you have to store them in water with some lemon juice and they are quite tough and needed really gently cooking in milk for this recipe. But that was basically chopping, putting on and watching that is doesn't boil.

I was looking forward to the duck breast. And it was really nice. Rendering the fat off slowly but surely and then making the sauce which was the tricky bit. Plus some creative egg or rice noodles to go with it. I thought my plate looked quite nice when I first called service but unfortunately by the time the teacher came around to look at it, it had dried up quite a bit. Hopefully it was taken into consideration that it had been sitting on the plate for 17 minutes: