STEP 1.

2 whole Dombe ducks

50 g smoked salt, 5 g sea salt

15 g pepper, 2 g sugar

1 kg red onions

500 g small shallots

500 g white pearl onions

2 grapefruits, 500 g fresh raspberries

100 g glucose, 100 g sugar

100 g basic textur, 15 ml olive oil

100 g harissa blend of spices

100 g flour, 500 ml sunflower oil

100 g butter, 3 heads wild broccoli

STEP 2.

300 g onion

300 g celery, 300 g carrot

1 bulb garlic, PM bay leaves

PM thyme, PM mugwort

0.5 bottle Port

STEP 3.

350 g raspberries

300 g red onions, roasted  & peeled

50 g glucose, 50 g sugar

50 g basic textur

STEP 1. SMOKED DUCK BREAST

Prepare the ducks (eviscerate) then peel the skin from the breast. Marinate breast with coffee beans and smoked salt. Infuse for 12 min in a 54°C water bath. Remove from bath and roast. Cut duck skin into cubes and roast in a pan. Add shallots. Let drain and add salt. Braise shallots in the oven. Season the pulp to taste with butter and thyme and put back into husk. Roast red onions at 160°C with olive oil, powdered sugar and salt. Mix with raspberries, glucose and basic textur and put in the ice cream machine. Season to taste with salt and harissa. Roast duck liver in olive oil and coffee beans. Prepare roasted white pearl onions. Season duck heart with pepper and salt and let infuse for 12 min in a water bath. Fry the wild broccoli.

STEP 2. SAUCE

Cut duck skin into cubes and roast in the pan. Add onions, celery, carrots, garlic, bay leaves, thyme, mugwort, port, cook together and add water. Cook for 2 hours and sieve. Note that it is preferable to prepare the sauce the day before.

STEP 3. RASPBERRY ONION SORBET

Roast red onion at 160°C together with olive oil, powdered sugar and salt. Mix with raspberries, glucose and basic textur. Put in ice cream machine.

SERVING INSTRUCTIONS

Season to taste with salt and harissa.