Ingredients

Dumpling dough

260g rice starch

4g carotene essence (from carrots)

310g water

 

Dumpling filling

1 garlic clove

3 onions

10 shallots

400 g celery sticks

10 tomatoes

3l red wine

2 wild ducks

10g roasted juniper berries

6 sprigs lemon grass

300g galangal

 

Carrot puree

1 kg carrots

200g butter

2 tsp salt

 

Carrot foam

1 kg of carrots

 

Ketchup

12 tomatoes

2l red wine

30g garlic oil

100g icing sugar

30ml tabasco

60ml Lea & Perrins sauce

200 ml rice vinegar

25g sechuan pepper

salt

 

Duck tongues

200 g duck tongues

500g olive oil

 

Salsa brava

500g dried tomato

280g chipotle

170g spicy chorizo

​​20g smoked paprika

 

Mini carrots

150g baby carrots

100g hazelnut butter

 

Other ingredients

Filo pastry wafers

Smoked Tea, lapsang souchoung

 

Method

Dumpling dough

Heat the water and the carotene; when you see it boil add the starch. Knead the ingredients well, resulting in a smooth and elastic dough.

 

Dumpling filling

Make a sauce by sautéing the garlic, onion, shallot and celery. Add the tomatoes and continue sautéing. Add the red wine and reduce. Add the juniper, lemon grass and galangal.

Add the duck breasts, legs and wings, which you will have previously browned in a skillet.

Cover the casserole with water and cook for 5-6 hours on low heat.

Once cooked, take the duck out and tear the meat off the bone. Pour the sauce through a strainer to obtain the desired texture. Mix the duck meat with the reduced sauce and add salt to taste.

 

Carrot puree

Peel and slice the carrots. Steam them until cooked and then put them in a Thermomix and emulsify with butter until you have obtained a fine and creamy puree. Add a pinch of salt.

 

Carrot foam

Peel the carrots and pass them through blender, until a foam is produced.

 

Ketchup

Reduce the red wine until you have 100ml of liquid. Mix the wine and tomatoes and place in a vacuum bag and leave to infuse for two days. Blend the tomatoes and other ingredients in a Thermomix. Add salt to taste.

 

Duck tongues

Once you have rinsed the tongues, cover them in a dish with the oil and cook at 99°C for 3 hours. Once cooked, fry in very hot oil until well browned.

 

Salsa brava

Mix the ingredients until you have a sauce.

 

Mini carrots

Peel and clean the carrots and cook in the hazelnut butter until cooked.

 

To serve

Roll out the dough and stuff with the filling to create dumplings. Steam cook for 7 minutes and arrange on the plate.

Assemble the remaining ingredients around the plate and finish with the carrot foam and a skewer of tongues.

 

Take a look at chef Muñoz's profile here.