STEP 1.

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

STEP 2.

160 g braising stock from onions

7,5 g vegetarian gelatin, 1,5 g agar agar

STEP 3.

150 g brioche

15 g concentrated butter, 10 g butter

STEP 4.

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

STEP 5.

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)

STEP 6.

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

STEP 7.

100 g Italian parsley

200 ml vegetable oil

STEP 8.

150 g mango pulp

50 g gelling sugar 3:1

20 g light miso paste

10 g lime juice, 5 g mango vinegar

Himalayan salt

15 g Dijon mustard, grainy

1 bay leaf, 0,05 g quatre épices

STEP 9.

1 white onion

110 g flour, 500 ml vegetable oil

PM Himalayan salt

PM Maldon sea salt

STEP 10.

12 mango cubes (1 cm edge length)

2 petals mustard cress

STEP 1. BRAISED ONION

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.

STEP 2. BRAISED ONION JELLY

Mix ingredients all together, boil up at a good pace and pour evenly on a flat and straight panel.

STEP 3. BRIOCHE CHIP

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.

STEP 4. DUCK LIVER ESSENCE

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.

STEP 5. MUSTARD SEEDS, PICKLED

Boil all ingredients together, place in a jar and let rest for at least 24 hours.

STEP 6. DUCK LIVER CRÈME

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.

STEP 7. PARSLEY OIL

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.

STEP 8. MANGO MUSTARD

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.

STEP 9. ROASTED ONION

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.

STEP 10. ARRANGING

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.

SERVING INSTRUCTIONS

Dress your plate and delicately pour the parsley oil to make little decorative dots.