260g rice starch
4g carotene essence (from carrots)
1 garlic clove
400 g celery sticks
3l red wine
2 wild ducks
10g roasted juniper berries
6 sprigs lemon grass
1 kg carrots
2 tsp salt
1 kg of carrots
2l red wine
30g garlic oil
100g icing sugar
60ml Lea & Perrins sauce
200 ml rice vinegar
25g sechuan pepper
200 g duck tongues
500g olive oil
500g dried tomato
170g spicy chorizo
20g smoked paprika
150g baby carrots
100g hazelnut butter
Filo pastry wafers
Smoked Tea, lapsang souchoung
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.
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.
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.
Peel the carrots and pass them through blender, until a foam is produced.
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.
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.
Mix the ingredients until you have a sauce.
Peel and clean the carrots and cook in the hazelnut butter until cooked.
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.