40 g cane sugar, 50 g butter
4 onions, white, cut in half
100 ml malt vinegar
1 cinnamon stick (15 g)
5 g thyme, 5 g rosemary
400 ml poultry stock
160 g braising stock from onions
7,5 g vegetarian gelatin, 1,5 g agar agar
150 g brioche
15 g concentrated butter, 10 g butter
3 l poultry stock
0,5 kg duck meat from the haunch, rough pieces
0,5 kg duck liver, 300 ml egg white
120 ml Chardonnay wine
1 g coriander seeds, 0,6 g pimento
1 clove, 1 small bay leaf
25 g kombu seaweed
20 ml white soy sauce
40 ml mirin, 40 ml sake
500 g ice cubes
250 ml water, 125 ml rice vinegar
5 g sugar, 5 g salt, 1 bay leaf
50 g mustard seeds (light)
50 g mustard seeds (dark)
200 g duck liver, 1,65 g nitrite salt
150 ml Brandy, 100 ml port wine, white
80 ml Noilly Prat
125 ml poultry stock (reduced to 80 ml)
6 egg yolks, 50 g panko
180 g duck liver, cured
PM Himalayan salt, PM sugar
PM lime juice to taste
100 g Italian parsley
200 ml vegetable oil
150 g mango pulp
50 g gelling sugar 3:1
20 g light miso paste
10 g lime juice, 5 g mango vinegar
15 g Dijon mustard, grainy
1 bay leaf, 0,05 g quatre épices
1 white onion
110 g flour, 500 ml vegetable oil
PM Himalayan salt
PM Maldon sea salt
12 mango cubes (1 cm edge length)
2 petals mustard cress
Caramelise cane sugar together with butter in a small pan, deglaze with malt vinegar. Settle halved onions with the cutting surface on top of the caramel. Add remaining ingredients. Cover up and braise for 6-8 hours at 160°C in the oven. Frost onions every now and then with the evolving stock. Subsequently, remove braised onions from stock, peel off the outer layers and strain stock again on top of the onions.
Mix ingredients all together, boil up at a good pace and pour evenly on a flat and straight panel.
Slice brioche thinly, a little larger at the surface of the braised onion in a round shape. Fry slices in concentrated and fresh butter until achieving a golden yellow colour and degrease on a paper towel, keeping them in a warm place.
Mix all ingredients, cover up and chill for 12 hours. Fill clarifying base in a suitable kettle and boil up while continuously stirring with a long spatula on the bottom of the kettle until clarifying cake bursts open. Let essence simmer for approximately 1 hour. Subsequently, strain the essence through a very fine sieve and slightly wet filter. After the liquid has cooled down, fill in a high vase and chill for 12 hours. Then thoroughly remove the leftover fat of the duck liver.
Boil all ingredients together, place in a jar and let rest for at least 24 hours.
Skim duck liver at room temperature through a coarse strainer to remove silberhaut and veins. Blend strained duck liver with nitrite salt, cover it and let it cure for 24 hours. Mix alcohol components and reduce to 40 ml, mix together with poultry stock, egg yolks and Panko in a Thermomix at 65°C for 13 min. Let the mixture rest for 2 hours. Add duck liver and mix, season with salt, sugar and lime juice. Skim through fine strainer. Put mixture into a piping bag and chill.
Put ingredients all together in a Thermomix and mix up to 80°C. Blend mixture, put into a disposable piping bag and hang up to separate oil from liquids. Let settled liquid drain off through a small hole in the piping bag. Fill herb oil into a vessel and chill until needed.
Cut mango pulp and mix with gelling sugar, miso paste, lime juice and mango vinegar. Cover up and chill for 6 hours. Subsequently, bring to boil while whisking, mix shortly and add remaining ingredients.
Slice onion into thin rings with the aid of a cutting machine. Part thin rings, pat dry with a paper towel and dust with flour using a strainer. Fry at 140°C until colour turns into a golden yellow, salt lightly and degrease on a paper towel, keeping in a warm place.
Heat four onion halves carefully in a little bit of braising stock, frost repeatedly and arrange in the middle of a hollow plate. Excel braised onion jelly at the same size as the brioche chips and place on the chips. Garnish with jelly containing the mango cubes, a couple dots of mango mustard, duck liver creme and preserved mustard seeds. Top up with roasted onions and mustard cress. Heat essence, fill into suitable ladler, add a bit of parsley oil and pour into the plate when serving the guest at the table.
Dress your plate and delicately pour the parsley oil to make little decorative dots.
The Most Generous Expression of Champagne