Vacherin mont blanc is a classic dessert of meringue & chestnut cream layers. Topped with some warm poached cherries, it's the perfect winter indulgence. While this dessert is great on it's own, I wanted to add my own twist to this classic. Why not duck? Chestnut and cherries go perfectly with duck. I added crispy duck skin as a garnish that would change the dimension of the dish, with the vacherin still the main focus. This dessert is comprised of meringue shards, chestnut cream, cherries poached in spiced wine, and crispy duck skin that was glazed in passion fruit. This is a light and creamy dessert, with cherries that are sweet & spiced. The glazed duck skin acts like bacon on top, with an acidic touch. An unassuming dessert, with a twist.