Serves 4

Ingredients

Duck breast

2 Duck

100 gr Duck fat

1 sprig Rosemary

1 sprig Thyme

½ spoon Coriander

Duck sauce

Duck carcasses

2 Carrot

2 Onions

2 stalks Celery

1 clove Garlic

1 spoon Tomato paste

1 sprig Rosemary

1 sprig Thyme

200 ml Red wine

200 ml Porto wine

400 ml Duck stock

1 spoon Corn flour

Salt

Pepper

Foie gras mousse

100 gr Duck fat

80 gr Cream

100 ml Madeira

1 sheet Isinglass

Salt

Brick pastry filled with duck

2 Duck legs

30 gr Dried apricots

10 gr Pine nuts seeds

100 ml Duck stock

½ spoon Coriander

4 sheets Brick pastry

200 gr Duck fat

50 gr Butter

Salt

Pepper

Topinambur purée

400 gr Topinambur

50 gr Butter

Salt

Topinambur chips

Topinambur

Oil

Salt

Sweetandsour vegetables

4 Green asparagus

8 Baby carrot

Fresh peas

2 spoons Soy sauce

1 spoon Mirin

10 gr Butter

Salt

Duck fat powder

50 gr Duck fat

Maltose

Garnishment

Edible flowers

Method

Duck breast

Clean ducks and keepcarcasses apart for the sauce.Remove nerves from breasts and put the meat in avacuum bag with thyme, rosemary, duck fat andcoriander.Bake in a steam oven at 72 ° C for 18 minutes.Remove breasts from vacuum bag and fry bothsides of meat in a pan until crispy.

Duck sauce

Put the carcasses of ducks in apan suitable for oven with extra virgin oliveoil.Bake at 180°C until golden brown.Remove oil, add vegetables previously cleaned,washed and diced, garlic, rosemary, tomato paste
and keep browning for few minutes.Sprinkle with red wine first then Porto and allow toevaporate the liquid each time.Remove from heat and let rest.

Add duck stock and bring to a boil. Cook for 4hours over low heat.Skim off any impurities that may come on thesurface.Pass the sauce through a fine strainer, bring it to aboil once more, thicken the sauce with cornflourand season with salt and pepper.

Duck fat mousse

In a pot, reduce theMadeira, add the cream and dissolve the isinglass.Blend the mixture with duck foie gras and seasonwith salt.

Brick pastry filled with duck

Put duck legsin a vacuum bag with duck fat, rosemary,thyme and coriander.Bake in a water bath at 72 ° C for 12 minutes.

Bone the legs, coarsely chop the meat, mix withchopped dried apricots, pine nuts, duck sauce andwhisk well.Season with salt and pepper.

Using a pastry brush, carefully brush two sheets ofbrick pastry with melted butter and overlay them.Obtain a strip 4 cm wide and 15 long, spread ateaspoon of filling and fold starting from the lowerleft to close a triangle.Cut the brick pastry and repeat the operation until all.Fry the triangles in extra virgin olive oil and dry onabsorbent paper.

Topinambur purée

Peel the topinambur,cut them into strips and soak them withwater and milk (in proportion 50/50) for about 1hour.Melt the butter in a pan until it is golden, add thetopinambur and braise slowly.Once cooked, blend the topinambur to obtain asmooth and homogeneous purée.Season with salt, pepper and a knob of butter.

Topinambur chips

Peel the topinambur,slice it thinly and fry in extra virgin olive oil at170°C.Drain the oil in excess on paper towels and keeptopinambur chips warm.

Sweet-and-sour vegetables

Peel theasparagus and use only the tips (allow 4 cmfrom the tip). Peel the carrots and shell the peas.Blanch asparagus tips, carrots and peas in saltedwater.Cook “al dente” and cool quickly in iced water.In a pan, heat mirin and soy sauce, thicken withbutter, add the vegetables and glaze.Season with salt, if needed.

Duck fat powder

Melt the duck fat in a panand add the maltose to get the powder ofduck fat.

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