Ingredients
Duck breast
2 duck breast
15 ml olive oil
2 gms juniper berries
1 pc cinnamon stick
Juice of 2 oranges
Zest of 1 orange
10 gms honey
1 duck bone
50 gms vegetable stock
Brussel sprouts
200 gr brussels sprouts
40 gr butter
200 ml chicken stock
35 gr spinach
10 gr nasturtium leaves
25 gr shallot
10 ml lemon juice
Fermented red cabbage
200 gms red cabbage
7 gms kosher salt
12 gms sugar
5 ml lemon juice
2 juniper berries
Caramelised apple
1 green apple
150 ml water
1 cinnamon stick
110 gms sugar
25 gms butter
2 gms cardamom
1 sprig of thyme
Dehydrated potato
2 red potato
1 tsp cinnamon powder
salt to taste
1 sprig of thyme
Duck glaze
Duck reduction
15 gms apple caramel
10 ml fermented red cabbage juice
15 gms butter
Method
Put all ingredients inside a vacuum bag mentioned under duck breast. Shake the bag and vacuum seal it. Leave it to marinate for 2 hours. After that, remove the duck breast from the marinade, remove the skin from the duck breast, and sear it in a pan. Cook for 8 to 10 minutes, depending on the size.
Duck reduction
Roast the duck bone in the oven until it turns golden. In a separate pan, add vegetables and the duck bone. Fill it with water and bring it to a boil. Reduce the heat and cook until half of it is left. Then, strain and return it to heat. Reduce it until half. Add the duck breast marinade and reduce it until it becomes slightly thick. Before serving, slightly warm the duck breast to 52°C.
Brussel sprouts
First, peel the green leaves from the Brussels sprouts and keep them in ice water for later. Then, chop the shallots and the remaining Brussel sprouts and sauté them in 20 grams of butter for 10 minutes. Next, add the chicken stock and cook until the Brussels sprouts are soft. Transfer the mixture to a blender and mix until smooth, adding a little stock at a time to adjust the consistency. After that, add the spinach and nasturtium and blend quickly. Finally, add the butter and lemon juice and blend until smooth. Season to taste and strain the mixture.
Fermented red cabbage
To make the cabbage puree, first slice the cabbage thinly and rub some salt and juniper on it. Then, take a glass jar with a locked lid and pour lemon juice in it. Add the cabbage to the jar and leave it in a dark place at room temperature (around 21 degrees Celsius) for three days. After three days, open the jar and reseal it, then leave it for another two days. Repeat this process by opening and sealing the jar for two more days. By then, the cabbage should be ready and should have a tangy smell and flavour. Remember to keep a little bit of the juice for the duck glaze. Finally, blend the cabbage until it becomes a puree.
Caramelised apple
To make caramel, mix sugar, water, cardamom, cinnamon, and thyme in a pan over a low flame. As it turns nut brown, add butter to finish. Cut the apple into segments and quickly add them to the caramel. Let it cool for a bit, and then transfer everything into a glass jar with a lid. Fill a pot halfway with water and bring to a boil. Place the jar in the pot and cook for 10 minutes. Once done, leave the apple in the jar for an hour to soak up the caramel. After an hour, remove the apple and pan fry it to give it a caramelised colour. Remember to keep some of the caramel for the duck glaze.
Dehydrated potato
First, peel a potato and slice it very thinly. Next, blanch the slices in hot water for 30 seconds. Then, remove the slices from the water and transfer them to an ice bath. Once they are cold, lay them out on a tray for dehydration. Mix together cinnamon, chopped thyme, and sea salt, and sprinkle this mixture on top of the potato slices. Finally, place the tray in a dehydrator set at 72 degrees or in an oven set at 70 degrees until the slices become crispy.
Duck glaze
Reduce the duck glaze with the caramel and fermented juice, then blend it with butter. Keep it aside.
To assemble
On a plate, put the duck and add fermented cabbage puree and Brussel sprouts puree. Top it with caramelised apple and dehydrated potato, then drizzle it with some duck glaze. Finally, garnish it with edible flowers and watercress leaves.
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