You will need to begin this recipe two days ahead.
Put the wheat berries in a bowl, cover with water and soak overnight. Drain and lay out the berries in a thin layer on a large baking tray lined with a damp tea towel (dish towel). Cover with another damp tea towel and set aside for 24 hours for the berries to sprout.
Prepare the brine for the duck by sweating the vegetables in a large saucepan or stockpot over medium heat until tender. Toast the spices in a small frying pan, add them to the vegetables and cook until fragrant. Add
Put the sprouted berries in a large saucepan with
To make the potato purée, put the potatoes and skins in a large saucepan. Cover with water and add the thyme, garlic and a few generous pinches of salt to season.
To make the vegetable dressing, blend the egg yolk, anchovies, vinegar, worcestershire sauce and soy sauce in a blender until smooth. With the motor running, slowly add the grapeseed oil and emulsify until a creamy dressing is achieved. Set aside.
Blanch the dandelion greens in a saucepan of boiling water then shock in iced water to halt the cooking process. Purée in a blender and season with salt and pepper. Cover and reserve in the refrigerator until serving.
Lightly season the duck breast with salt and pepper. Score the fat. Heat a frying pan over low heat and add the duck, skin side down.
To serve, warm the potato purée, add a spoonful of the dandelion purée and mix gently until smooth. Spoon onto the plate and add the beetroot slices and seasoned baby beetroots. In a separate frying pan, warm the sprouted wheat and herb mixture and season to taste, spooning over the beetroot and dandelion purée. Lightly coat the beetroot slices and dandelion greens in the vegetable dressing. Slice the duck breasts into three pieces and arrange on top, laying the extra dandelion greens on top.
© 2014 All rights reserved. Published by Murdoch Books.