Mole Spiced Muscovy Duck, Preserved Prune And Winter Roots by Rafael Covarrubias

Toast dry peppers until aroma comes out of the skin, hydrate in water for 5 min, blend into a paste with 1 clove of garlic and 30g of honey.

In a separate pan grind spices together and toast until golden.

Place duck crown in sous vide bag with yondu, olive oil and garlic.

Place in bath at 53c for 3 hrs. Shock in ice bath, once it’s been cooled down, dry skin with service cloth and place on roasting rack, roast at 450C for 4 min, take out of oven and brush with pepper mix and sprinkle spices, place in oven for an additional 5 min at 400C.

Take out of oven and let rest.

In a 1/3 pan infuse duck fat with aromatics and place duck legs in it, bring fat to high temperature, wrap in tin foil and place in oven at 350F  for3  hrs, take out and let rest until plating time.

Butcher ducks and place bones on roasting rack, roast in oven at 400f until caramelized.

In a hot skillet burn onion with spices.

Place bones and onion in a stockpot and fill with water until bones are covered, turn to high heat and bring to a boil.

Skim fat as this appears on top, turn down to medium heat and simmer for 2 hrs.

Strain bones off and reduces stock to 1/3. In a separate pot, caramelize one onion with the remain of star anise and juniper, add wine and reduce to sec, add vinegar and reduce again.

Transfer reduced stock to this pot and reduce until sauce consistency, season with yondu, strain and reserve.

Compress prunes with Armagnac in a bag for 1 hr.

Take out of a bag and add about 350ml of hot water to it in order to rehydrate and soften.

Transfer to Vitamix and blend until smooth, add 2g of xantham and season to taste.

Peel Sunchokes and cook on low heat with milk and butter, once fully cooked strain liquid and add sunchoke to a blender, blend until smooth and add 1g of xantham, season to taste and add a pinch of white vinegar.

Place in a squeeze bottle.

Juice 2 peeled celeriac and reserve liquid.

On a shallow pan cook 1 more peeled celeriac until fully cooked, transfer to a blender and puree until smooth. In a mall sauce pot, heat up milk and cream together with celeriac juice and puree.

Mix egg yolks with sugar until white and fluffy, temper egg yolks with liquid and put them back into the pot.

Cook until thickened, strain and monte butter, season to taste.

Place into an ISI with 2 charges.

Punch out shiso into small coins. Slice in a mandolin raw sunchoke and punch out the same size as shiso.

Once the Duck has been roasted, present it to the guest and bring it back to the kitchen to butcher.

Portion and set on the flash pan.

On warm plates, dollop prune jam, dot creamed sunchoke puree and garnish with coins of shiso and sunchoke.

Flash duck and brush with clarified butter and seasoned with sea salt.

Pick duck leg meat and place on the bottom of side bowl, sauce a little demi-glace on top, garnish with dried prune, onion bud and crushed hazelnut, cover in celeriac Bavarois and dust wild onion powder.

 Bring both plates to guest and while explaining components sauce the duck breast with hot demi-glace.