4 people
For the duck paste
½ onion, gently sautéed
100 g coca-cola
1 garlic clove, fried
3 g dill
3 lettuce leaves (blanched in water)
50 g roasted nuts
50 sunflower kernals
juice of half a lemon
50 g virgin olive oil
salt
pepper
ground ginger
For the mallard duck
2 ducks (half bird per serving)
salt
ginger
liquorice
For the sauce
2 duck carcases
3 medium onions
4 leeks
1 bouquet garni
200 ml olive oil 0.4 °
chopped chives
oil from the braised bones
salt
pepper
sansho
For the shot
½ g silver powder
1 g eggplant ash
0.8 g xanthan gum
7.5 g gluco
225 g syrup (1 litre water and 225 g sugar)
50 g rice vinegar
25 g sherry vinegar
For dipping the shot
1.5 litres water
7.5 g alginate
200 g water
50 g sugar
25 g sherry vinegar
For the plant shot
100 g blue potato
100 g pumpkin
1 tablespoon olive oil
salt
pepper
For the wine salt
500 g sea salt
500 g red wine
For the dried fruit sand
40 g toasted Brazil nuts
25 g toasted macadamia nuts
In addition
small mint leaves
juniper berries
For the duck paste
Crush all the ingredients to form a thick paste. Add salt, pepper and a pinch of ginger. Set aside.
For the mallard duck
Remove the duck breasts and legs and lightly season with salt, ginger and liquorice. Spread with the duck paste and cook a la plancha. Set aside. Use the carcases to make the sauce.
For the sauce
Chop the carcases and brown them in a pan with a little oil.
Chop the vegetables and sauté in the remaining oil until lightly browned. Drain away the oil and add them to the carcases. Sauté everything, cover with water and reduce. Strain and add a pinch of salt and pepper. At the last minute add a few drops of oil, chopped chives and a touch of sansho.
For the shot
Crush all the ingredients and leave to stand.
For dipping the shot
Completely dissolve the alginate in water (1.5 litres). Grind both ingredients and store in the refrigerator for 12 hours to remove excess air Add a 10 ml spoonful of the pellet preparation to the alginate and water solution. It is very important that the pellets do not touch each other, as they would stick together. Leave them in the solution for 3 minutes. Drain with a slotted spoon, taking care not to break them, and clean them in cold water. Drain again with the slotted spoon and reserve in the mixture of water, sugar and vinegar, until used.
For the plant shot
Remove small balls of potato and pumpkin with a Parisian spoon. Boil in salted water. Once cooked, sauté lightly in oil. Season.
For the wine salt
Mix both ingredients and spread them on a plate. Leave to dehydrate in a dry place.
For the dried fruit sand
Reduce both ingredients to powder, being careful not to grind them to a paste.
Sprinkle the dried fruit sand and wine salt in the middle of a plate. Place the duck breast on it, lightly sauced. Arrange the pellets, mint leaves and some juniper berries around this.