Duck Poached in Green Plum Masterstock, Umeboshi, Spring Almonds, Amaranth

This recipe is a good example of the need to sometimes pare back overassertive flavours. Umeboshi has a wonderful flavour but it is intensely salty and sour. The umeboshi purée is tempered by soaking the heavily salted and fermented ume overnight in water and gently cooking in verjuice and fermented plum extract. If I were to use the umeboshi without this process it would completely dominate the flavour of the duck. This way the flavours are strong but in balance with each other.