Grilled duck with dumplings, pomegranate, endive salad and Foie gras

Here’s a truly delicious fall dish, full of fun touches and a visually impressive dish to serve. Of course, you can make your dumplings ahead of time so things aren’t so hectic on the day of the meal. Remember to let the duck breasts come to room temperature before frying them. Serves 10 guests if you’re serving multiple courses, or 4–6 if you want to be more generous with the duck and dumplings!

Grilled Duck Breast

• 4 duck breasts
• 5 g Spice Blend
• (Black pepper, Sichuan pepper, and allspice; cilantro and fennel seeds)

Score the skin on the duck breasts and season with salt. Place the duck breasts, skin-side down, in a cold frying pan and cook until the skin is golden brown and crispy. Brush with oil and finish cooking on the grill for a lightly smoky flavor. Brush with plum glaze and finish baking in the oven at 120°C until the internal temperature reaches 52°C.

Dumpling with duck leg

• 1 Duck leg
• 10 g Thyme
• 3 g bay leaves
• 700 g Chicken broth
• 35 g Spring onions
• 1 g Ginger powder
• 10 g Duck broth
• 3 g Salt
• 1 Clove of garlic

Remove the duck from the pressure cooker. Remove the meat from the bone and chop it finely. Mix with spring onion, ginger powder, the cooking liquid from the duck, and grated garlic. Season with salt, then fill the dumplings according to the instructions. Fry them in a pan with oil and water before serving.

Pomegranate Ice Cream

• 200 g Pomegranate juice
• 200 g Red wine

Simmer the pomegranate juice and red wine until it reaches a glaze-like consistency.

Cauliflower Purée

• 500 g Cauliflower
• 100 g Browned butter

Boil the cauliflower in salted water. Drain and blend with browned butter until the purée is smooth. Season with salt to taste.

Foie gras sauce

• 5 g Sichuan pepper
• 5 g Black pepper
• 5 g Coriander seeds
• 10 g Star anise
• 3 Banana shallots
• 2 Garlic cloves
• 60 g Cognac
• 400 g White wine
• Duck broth
• 50 g foie gras
• 100 g Butter

Toast Sichuan pepper, black pepper, cilantro seeds, and star anise in a dry skillet. Add a little cooking oil, shallots, and garlic.
Deglaze with cognac and flambé. Add white wine and reduce by half. Pour in the duck stock and let it simmer. Strain the sauce, then whisk in the foie gras and butter until the sauce is smooth. Season to taste.