Serves 8-10 p as part of a larger menu, 4-6 if served as a stand alone dish.
Score the skin of the duck breasts, season with salt. Pan fry, starting with a cold pan. Fry until golden. Save the duck fat for the thighs.
Rub the duck with the spice rub and bake in the oven at 125°C to a core temperature of 56°C.
Fry the carrot, 1 garlic clove and chopped onion in a saucepan (pressure cooker) with 1 tbsp of oil. Add the thigh and giblets – let them brown. Add chicken stock and white wine so it covers the meat. Put the lid on your pressure cooker and cook for 45 min. Remove the thighs and set aside for later. Strain the sauce and reduce by half. Add port, plum juice and grate the ginger and 1 garlic clove into the sauce. Simmer until it’s time to serve – strain and season with beetroot vinegar.
Confit duck thigh
Remove the meat from the duck thigh. Fry in the duck fat, adding honey at the end. Finish up with thinly sliced parsley just before serving.
Turn the beetroot through the spiralizer. Rub the beetroot with oil and salt. Place the beets into rose form according to the chefs instructions. Bake at 160°C for 45 min.
Core the apples, chopping the flesh into pieces. Fry the apple slowly in a pan until caramelised (approx 20 mins). Blitz the apples in a food processor, spread onto a silicone mat. Dry in the oven at 85°C for approximately 1 hour.
Cut the chicory lengthwise in 6 pieces. Place in a vacuum bag with the pickling liquid, seal and marinate at room temperature.
Mix the vinegar and cream in a saucepan. Add a burning piece of coal to the pan. Strain the cream into an oven proof dish and bake at 160°C for 15 mins.