Duck

1. Duck
• Celeriac velvet
• 2 hd celeriac
• 20 ml Japanese chilli
• 4 pts milk
• 1 clove garlic
• 1 lemon zest + juice
• 1 stick rosemary
• 1 potato
• Simmer for 2-3 hours til celeriac is soft, put into a paco jet with half juice to
celeriac and freeze, remove rosemary stalk
• Fig caviar
• 1.4 litre water
• 750 ml port wine
• 1 kg semi dried figs
• 25 gr Szechuan pepper
• 2 in no star anise
• 4 in no clove
• 5 in no juniper berries
• 3 oranges juice +zest
• 30 ml cardoman
• 30 ml cinamon
• 1 tin cherries
• 10 gr murray river salt
• Marinate for 24 hours all together and then red wine and port reduction
• Duck French Margret
• 300 gr = 2 sharing portions Duck
• 14gr=per kg meat activa
• 3 gr espellette pepper
• 18 gr murray river salt
• Once added activa cling film into a roll, leave for 2 hours and cook for 40
mins at 60 degrees and the cill all over
• Cress used
• 0.25 punnet red beet
• 0.25 punnet affila cress
• 0.25 punnet chervil cress
• Texturas
• 6 gr per litre Aginate
• 7 gr per litre gluco