Serves 8-10 p as part of a larger menu, 4-6 if served as a stand alone dish.
Spiced duck
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.
Sauce
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.
Beetroot rose
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.
Apple leather
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.
Pickled chicory
Cut the chicory lengthwise in 6 pieces. Place in a vacuum bag with the pickling liquid, seal and marinate at room temperature.
Charred cream
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.
Garnish
Spice rub
Score the fat with a knife. Fry the duck on the fat until crispy. Rub in the spice mixture and add salt. Bake in an oven at 125°C to obtain a core temperature of 56°C at the bone. Allow the duck to rest until serving.
Zest the citrus fruits and press the juice. Simmer with the honey until half of the liquid remains. Glaze the duck before serving.
Salt the thigs and keep in the fridge for one hour. Simer all ingredients for 2 hours until the meat falls off the bones. Pluck the meat and keep it for the sauce.
Slice the cabbage thinly on a mandolin. Brown the butter in a saucepan and add the cabbage. Fry the cabbage until it caramelizes. Add the port, cover with a lid and simmer for 20 minutes, stirring occasionally. Mix the cabbage with black currants and season with salt.
Add salt according to the weight of the cabbage. Vacuum seal the cabbage and keep in room temperature for 10 days. Open the bag, dry the cabbage and repack it. Keep in the fridge.
Peel the carrots and onions. Cut into pieces and fry in duck fat until golden brown. Add the port and reduce 50%. Add the stock and reduce again 50%. Season with black currant vinegar and salt when the sauce thickens slightly. Bring to a boil again, add grated ginger and the black currant leaves. Allow to infuse until serving.
Remove the stems from the kale and tear the leaves into smaller pieces. Melt the butter, add it to the kale and season with salt. Spread the kale onto trays and dry in the oven at 110°C for 30 minutes. Add the black currant powder before serving.
Peel the shallots carefully and slice into ½ cm slices. Vacuum seal with the pickling liquid.
Stuffing
Chop the tarragon finely. Combine all the ingredients and place one egg of stuffing inside each chicken. Truss the chickens. Place the chickens on an oven tray and bake at 110 °C until a core temperature of 70°C. Let the chickens rest and grill them just before serving, basting them with tare. Cut the chickens lengthwise before plating.
Make a caramel of the sugar. Add mirin, sake and soy sauce. Reduce by half.
Boil the potatoes with the skin on. Press the potatoes through a sieve. Add the other ingredients except for the cheese to the potato mass. Season with salt and pepper. Shape the paste into balls and make a small cavity. Fill the cavity with grated cheese and seal the dumplings. Steam or boil for 10 minutes just before serving.
Divide the cabbage into 4 pieces. Melt the butter and mix it with the tarragon and garlic clove. Place the cabbage in a vacuum bag and add the garlic butter. Seal and steam for 10 min. If you do not have access to a vacuum machine you can fry the cabbage with the butter on very low heat instead. Drain the cabbage and keep the liquid for the chicken jus. Shred the kale and fry in butter until crispy just before serving. Season with salt.
Reduce the chicken stock by half. Before serving, add the ginger and the butter from the cabbage. Season with some of the tare, ground allspice and lemon juice.
Stuffing
Shred the wild garlic leaves finely. Combine all the ingredients and place one egg of stuffing inside each chicken. Truss the chickens. Place the chickens on an oven tray and bake at 110 °C until a core temperature of 70°C. Let the chickens rest and grill them just before serving, basting them with tare. Cut the chickens lengthwise before plating.
Make a caramel of the sugar. Add mirin, sake and soy sauce. Reduce by half.
Boil the potatoes with the skin on. Press the potatoes through a sieve. Add the other ingredients except for the cheese to the potato mass. Season with salt and pepper. Shape the paste into balls and make a small cavity. Fill the cavity with grated cheese and seal the dumplings. Steam or boil for 10 minutes just before serving.
Divide the cabbage into 4 pieces. Melt the butter and mix it with the wild garlic and garlic clove. Place the cabbage in a vacuum bag and add the garlic butter. Seal and steam for 10 min. If you do not have access to a vacuum machine you can fry the cabbage with the butter on very low heat instead. Drain the cabbage and keep the liquid for the chicken jus. Tie the other part of the wild garlic with string and grill it quickly. Clean the nettles. Before serving, fry the nettles in butter and season with salt.
Reduce the chicken stock by half. Before serving, add the ginger and the butter from the cabbage. Season with some of the tare, ground allspice and lemon juice.
Score the fat of the duck breasts and season with salt. Fry the breasts fat down in a pan with thyme and garlic until the fat is golden brown – do not turn the breasts over. Place the breasts on a tray and rub them with the spice mixture. Bake in the oven at 95°C to a core temperature of 52°C.
Make a caramel of the sugar and water. Add the umeshu and vinegar and reduce until the glaze thickens. Grate the ginger and press the juice into the glaze. Zest the orange (keep the juice for the sauce) and add it to the glaze.
Peel and chop the shallot. Crush the garlic. Fry in a pan with thyme. Add the wine and reduce. Add the chicken stock and reduce by half. Brown the butter and strain the sauce into the butter. Add the orange juice. Grind the allspice and season the sauce with allspice and salt.
Peel the swede and cut it into small pieces. Boil the swede in the cream until the cream is absorbed. Drain and mix in a blender with butter and Crème fraîche. Add salt to taste.
Make little balls of potato using a parisienne scoop and cook them 3 minutes in salted water. Fry the potato balls at 200°C. Pluck the leaves from the flower sprouts and place them in cold water. Crush the hazelnuts. Before serving: Heat the butter gently in a pan. Add potato, flower sprouts and hazelnuts and add salt, pepper and malt vinegar.
For our main course we have beautiful mallard, panfried with crispy skin and seasoned with dried chanterelles, rosé pepper and fennel. Crispy black truffle crisps, baked swede and chanterelles accompanies the succulent meat. For the final touch we add a mushroom consommé and pickled coriander seeds.
Season the mallards with salt, olive oil and spice rub. Pan fry the birds in hot oil, breast down. When they are nicely browned, turn and add the butter, crushed garlic and thyme and baste the birds for 1 minute. Bake in the oven at 110°C to a core temperature of 58°C, allow to rest. Slice the meat off the bones carefully prior to serving.
Cut off the root of the swede , then season the swede with salt and oil. Bake in the oven at 160°C for about 2 hours until soft. Allow to cool, and cut into evenly sized cubes (ensure all guests gets one cube each). Split onions lengthwise and fry in a dry pan over low heat for about 20 minutes. Leave to cool, peel and divide onion into pieces. Just before you serve; season with salt, pepper and olive oil.
Boil the potatoes until soft. Mix them into a smooth, soft cream together with the other ingredients. Spread the mixture as evenly as you can on a silicone mat and dry in the oven at 130° C until dry. Deep-fry the baked crisp in a fryer at 150°C for about 1 minute, add salt and leave to drain on kitchen paper.
Peel the onion and chop it coarsely. Stir-fry the onion with the remaining ingredients until golden brown and soft. Remove from heat and place in a blender and mix to a smooth cream. Season with salt, pepper and a little sugar.
Cut the mushrooms in half, peel the garlic and sauté together in a dry pan over medium heat for about 10 minutes. Add the water and simmer for about 20 minutes. Strain the broth. Just before serving, reheat and pour over the herbs, allow to steep for about 2 minutes. *We used a nice clean teapot to serve the consommé.
Cut the swede thinly on a mandolin and place in a dish with coriander seeds and pickling liquid. Steam at 100°C for 20 minutes, and allow to cool in the liquid. Steam again for 6 minutes at 100°C. Fry the chanterelles with butter, garlic and thyme for about 5 minutes. Add the cream and reduce, season with salt and pepper.
Start by placing the cubed swede on the plate and arrange the mallard and remaining ingredients nicely around this. Serve the consommé at the table.
* Pickling liquid – Make this yourself using 1 part spirit vinegar, 2 parts sugar and 3 parts water. Bring to the boil in a saucepan; remove from heat when the sugar has dissolved. Cool before use.
*Spice Rub – Make this by mixing 50 ml dried chanterelles, 5 strands of long pepper, 2 tbsp fennel seeds, 1 tbsp rosé pepper, 1 tsp dried juniper berries, 1 tsp garlic powder in a spice mixer.