Seared Duck & Cauliflower Onion Soubise

For the duck marinade

• 1 half orange
• 1 dill stalk
• 3 sprigs fresh thyme
• 5 peppercorns
• 40ml olive oil
• 2 duck breasts

Score duck breast skin, pan sear, (keep the fat). Add marinade, sous-vide at 54°C, 1.5 hour. Remove from bag, cook on medium heat skin side down until crispy.

For the cauliflower onion soubise

• 80g cauliflower
• 40g onion
• 3 peppercorns
• 30ml water
• 270ml milk

Cook onion in water until glassy. Add rest and simmer 1 hour, blend and season.

For the daikon

• 30g daikon
• 2 sprigs of thyme
• 60 ml chicken stock
• 15ml white wine
• 30g butter

Heat duck fat and half of butter, sear daikon on both sides. Add rest and bake 25 minutes at 180°C

For the apple and fennel

• 20g Granny Smith apple
• 35g celery
• 2g orange zest
• 2g lemon zest
• 15ml lemon juice
• 5ml white wine vinegar

Chop finely, add dressing, press into tower shape

For the red wine glaze

• 20g beef jus
• 30g chicken stock
• 40ml red wine
• 5ml balsamic vinegar
• 1 bay leaf
• 4 peppercorns

Reduce all ingredients by half, add balsamic vinegar, reduce till thick.