Remove from the fridge and hang the ducks over the grill for 7 hours. This will render the fat and cook the meat really slowly. Portion the 8 duck breasts (1 per serving) from the carcass and place the breasts skin side down on the grill over warm coals for 5 minutes to render the skin even more. Then turn over and quickly finish the cooking process. This process can also be done in a pan very slowly to render the fat until crisp and then flipping it onto the flesh side and finishing to the desired temperature.
Wash the sweet potatoes and wrap individually in foil. Place in a baking tray and
Use an apple corer to cut 32 cylinders from the peeled celeriac bulbs. Place the celeriac cylinders in a vacuum bag with the duck fat and vacuum seal.
In a saucepan over medium heat, combine the sugar and water and cook until a syrup starts to form. Stir in the vinegar and pomegranate juice and simmer for 5 minutes to thicken slightly. Add the chicken stock and reduce by half – the liquid should become a thick sticky consistency. Whisk in the butter until fully incorporated and then stir in the pomegranate pearls.
Rinse the mushrooms gently under running water and brush to remove remaining soil. Pat dry and with a small hooked knife, carefully scrape away the skin on the base of the mushroom. Grill the mushrooms and place into the à la Grecque pickle while hot. Allow the liquid to cool and then refrigerate overnight before using.
To assemble, arrange as you like or as per the photo. Use 1 duck breast with 6 dots (
© 2018 All rights reserved. Published by Marble Restaurant Group.