Serve with Creation Reserve and Art of Pinot Noir
Yield: 10
Duck breast
10 (2712 g) duck breasts
Score the duck skin. Place the breasts skin side down in a hot pan over medium heat. Fry until the skin is crisp.
Carrot and orange puree
4 large carrots
1 large potato
500 g water
250 g orange zest & juice
5 ml xantam gum
salt to taste
Place the carrot and potato in a pot with the water over medium heat, boil until both are soft then strain the water. Transfer it to a blender, add orange juice and zest and xantam gum and blend it until its pureed. Add salt to taste.
Celeriac and miso sauce
400 g celeriac
2 x 410 ml cans coconut milk
120 g light brown miso
40 g Creation Pinot Noir
salt to taste
Cook celeriac with coconut milk until soft, transfer it to a blender. Add miso, blend, then strain it to a saucepan. Add pinot noir and green oil (see below) and warm it.
Green oil
400 g parsley
250 g spinach
1 liter vegetable oil
Blend the parsley with oil until a thermometer reaches 85°c. Add spinach. Blend it on high speed for about 5 minutes then strain the oil.
Carrot locs
100 ml tamari
1 tsp smoked paprika
1 clove garlic
4 limes juice
1 tbsp onion powder
35 g maple syrup
10 g kombu powder
4 carrot, julienned
Place all other ingredients (except the carrot) together in a saucepan and bring it to the boil, then transfer the liquid to the carrot.
King oyster mushroom
3 king oyster mushrooms
30 g butter
lime juice
salt, to taste
Slice each mushroom into four pieces and score the slices. Sauté with butter until it nice and golden, add lime juice and salt.
Garnishes
Violet, cumin seeds, pecorino, mushroom dust.