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
300 g onion
300 g celery, 300 g carrot
1 bulb garlic, PM bay leaves
PM thyme, PM mugwort
0.5 bottle Port
350 g raspberries
300 g red onions, roasted & peeled
50 g glucose, 50 g sugar
50 g basic textur
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.
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.
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.
Season to taste with salt and harissa.
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