Smoky duck and prosciutto over crisp potato chips with warm confit yolk, cool perilla yogurt, bright radish, and sharp fig gochujang.

Salt the radish for 15 minutes, then squeeze gently so it stays crisp but does not water the chips.

Mix with the remaining ingredients and chill for at least 30 minutes.

Drain thoroughly before pickup. Keep this batch seafood-free and use clean, dedicated utensils if serving a seafood-allergic guest.

Whisk everything except the water until smooth, then loosen to a cold, pourable ribbon.

Chill for at least 30 minutes. Keep it tart, herbal, and cooling so it balances the yolk instead of adding more richness.

Verify the yogurt, sour cream, and mustard labels for seafood ingredients or cross-contact before allergy service.

Blend until completely smooth and loose enough to pipe; pass through a sieve if the jam has large seeds or fruit pieces.

Taste for fruit first, then fermented heat and a sharp acidic finish; add water if it remains sticky.

Transfer to a fine-nozzle bottle and use only as small dots near the duck and prosciutto.

Set the yolks in a small heatproof dish without breaking them and cover completely with neutral oil.

Cook in a controlled 64°C / 147°F water bath for 45–60 minutes, until thickened but still spoonable. Use pasteurized yolks and follow applicable local food-safety requirements.

Lift carefully from the oil, season lightly, and use warm at pickup. Do not prepare them the day before.

Sear half the duck in a dry pan until its edges crisp; drain well. Leave the other half soft and let the crisp duck cool before plating.

Across three large chilled platters, lay the chips loosely, add small clusters of drained radish, then tuck in both textures of duck and airy folds of prosciutto.

Drizzle about 90ml perilla yogurt and dot no more than 20ml fig gochujang over each platter, leaving plenty of chips clean.

Set two warm yolks in separate areas of each platter and lightly pierce them just before the send. Finish with perilla, scallion, sesame, and black pepper.

Keep the prosciutto away from wet components and send within 5 minutes. The course contains egg and dairy; no gim or standard kimchi is used, keeping seafood-allergy control simpler.