DUCK AND BERRY STOCK
In a large pot roast the bones in small batches. Once all the bones are roasted add veg. Sweat them down for 5 mins then add red wine, reduce by half.
Add water and cook on medium heat in a pressure cooker for 2hrs. Once cooked pass the stock, add berries, infuse for 30mins and season to taste with raspberry vinegar.
CONFIT DUCK & DUCK CONFIT MIX
Dry roast the spices on a tray under the grill for 4 mins then crush them, Add to the salt and rub all over the duck legs, marinate for 12 hrs in fridge. Next wash off the salt, pat dry then cover in duck fat in an oven proof tray and cook for 4hrs at 100c until tender, leave in fat for 1hr then pick meat from the bone.
Cook the shallots and shiitake mushrooms in duck fat until soft then chop the capers and mix all together. Cool the mix and then add to the duck
EDIBLE SOIL
Place the olive in the dehydrator till almost dry - it will take around 48 hrs. Roast almonds at 160c for 10 mins and once cold, blend them roughly. Then, put them on a large tray with grease proof paper and put them back in the oven at 150c for 30mins - keep mixing them in order to get an even colour. In a separate tray place the bread with the onions and dry them out at 130c for 40 mins. Once dry blend in small bat hinge leaving rough crumbs. Once the olives are ready, blend half of them in the thermo in a semi fine powder and the rest in a spice grinder to form a fine powder. Blend the Lio fresa and the grossella in the grinder till it is a fine powder. Grind the leek ash and salt. Combine all ingredients. Store in a vat bag loose and seal in fridge until needed.
ORANGE AND TOMATO POWDER
Blend orange and tomatoes in a fine powder using the thermo. Combine with the dextrose. Store in bags.
FOIE GRAS ROCKS
Combine a bit by bit with the malto with the fats, add the leek ash. Reserve in a sealed bag in fridge till needed.
GARNISH.
Serve the duck and berry stock warm