Cornbread with Duck Ham, Pickled Green Apples and Sorrel Fluid Gel

Name: Cornbread with Duck Ham, Pickled Green Apples and Sorrel Fluid Gel
Yield: Yield: 12 servings
Cuisine: American
Ingredients: 150 grams medium or finely ground cornmeal; 180 grams coarse-ground cornmeal; 453 grams unsalted butter; 200 grams ricotta cheese, hung to drain (see Chef’s Note); 340 grams chipotles in adobo; 1 pound/450 grams duck breast, skin on; 50 grams Meyer lemon, zest and juice (regular lemon can be substituted); 50 grams Meyer lemon, zest and juice (regular lemon can be substituted); 60 grams whole eggs; 80 grams sorghum syrup; 159 grams grapeseed or other neutral flavored oil; 159 grams grapeseed or other neutral flavored oil; Pinch salt; Green onion curls; Pickled Green Apple; Small edible flowers or petals; 250 grams dark rum, heated slightly to burn off alcohol; 5 grams thyme; 20 grams black peppercorns; 2 bay leaves; Small edible flowers or petals; Cornbread; Duck Ham; Sorrel Fluid Gel; 10 grams Scotch bonnet or habañero peppers; 4 grams allspice; 4 grams lemon peel; 10 grams Scotch bonnet or habañero peppers; 20 grams salt; 200 grams granulated sugar