Mushrooms, Sage and Parnips with Duck Liver by Neil McFadden of Luttrellstown Castle in Casteknock, Ireland. Poitrine de Caneton du Marais de Challans Violie (Breast of Duck) by Christian Morisset of La Terrasse Restaurant, Hotel Juana in Jan-des-Pins, France. Crepe a la Goldener Hirsch by Gernot Hicka of Hotel Boldener Hirsch in Salzburg, Austria.