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.