Ingredients
Hoshigaki Mostarda
100gr shallot, fine brunoise
75gr red onion, fine brunoise
395grwhite verjus
50gr yellow mustard seed
235gr dried hoshigaki small dice
75grpomegranate vinegar
4gr dry mustard powder
Kosher salt
Sherry date sauce
165gr manzanilla sherry
60gr water
300gr medjool dates
Kosher salt
Freshly squeezed lemon juice
Citrus glaze
900grblood orange juice
300gr orange juice
100gr honey
Lemon juice
Pickled chanterelles
600gr button chanterelle mushrooms, scraped and cleaned
2 cloves garlic, peeled and sliced
3 shallots, sliced into rounds
350gr extra virgin olive oil
3tbscoriander seeds, toasted
1tbs black peppercorns, coarsely ground
75gr golden raisins
350gr apple cider vinegar
Ichang lemon and juniper powder
2Ichang lemons (or lemon)
250gr simple syrup
100gr dried juniper berries
Salt-baked Okinawa sweet potatoes
Okinawa sweet potato
Kosher salt
To serve
Duck breast on bone, dry aged
Yuzu kosho
Wild arugula leaves
Rosemary flowers
Method
Hoshigaki mostarda
Combine the shallot, red onion mustard seed, and white verjus and cook until the verjus is dry and the alliums are translucent and glossy. Fold in the hoshigaki, pomegranate vinegar, and mustard powder. Cook until a jam or compote like consistency. Cool and reserve for plating.
Sherry date sauce
Combine the sherry, water, and dates in a pressure cooker and cook at high pressure for 90 minutes. Strain the mixture, pressing hard on the solids; it should be a thick sauce. Season the sauce to taste with salt and a few drops of lemon juice to brighten the flavor.
Citrus glaze
Combine the citrus juices and reduce on medium low heat until 1⁄4 of the original volume. Add the honey and reduce again to desired, tacky consistency. Adjust with lemon juice if necessary. Cool and reserve for cooking the duck.
Pickled chanterelles
Cut the mushrooms into equal-size pieces. Blanch for 30 seconds in boiling salted water and refresh under cold running water. Sweat the garlic and shallots in the olive oil without allowing them to color. Add the coriander, ground peppercorns, raisins, and apple cider vinegar. Bring to a simmer and add the mushrooms. Remove the mushroom mixture from the heat and allow to cool.
Ichang lemon and juniper powder
Peel lemon keeping zest in tact. In a small pot, cover the zest with cold water and bring to a simmer slowly. Strain off water and repeat steps to bring to a simmer from cold again. Next cover with simple syrup and cook at low simmer until tender and translucent. Drain well and lay out the zest on top of parchment or silpat. Dehydrate at 125-135°F until completely dried. Grind in mortar and pestle until fine powder.For the juniper –Grind in mortar and pestle until fine and reserve. Mix the two powders with an even 1:1 ratio.
Salt-baked Okinawa sweet potatoes
In a pan or metal container, bury the whole sweet potatoes in kosher salt and bake at 375°F for 1-2 hours until cooked through. Check by using a cake tester or skewer and puncturing the potato through the salt to asses doneness. Remove from the salt and tear into 1-2 inch pieces. Reserve for plating.
To serve
Dry age the duck breast for 1-2 weeks, pricking the skin and rubbing with vinegar to help dry out the skin for rendering and preserve the meat. Roast the duck breast on the bone to medium rare, periodically brushing the skin with the citrus honey glaze. Rest and remove from the bone, slice and add finishing salt to serve. With an offset spatula, push the Yuzu Kosho generously on edge of duck slice.
Fry off pieces of torn salt roasted sweet potatoes at 375°F until crispy and golden, finished with a light pinch of salt after frying. Warm the pickled chanterelles and drain to serve.
Place two small spoonfuls of warm hoshigaki mostarda on the plate and the fried sweet potatoes atop. Then place the chanterelles around the plate, followed by the slices of duck with the yuzu kosho. Next the sherry date sauce around the plate and one pile of the ichang juniper powder. Finish with a few leaves of wild arugula and rosemary flowers.