DUCK PARFAIT:
1. soak livers in pink salt and milk for 12 hours, then drain and pat dry.
2. reduce until dry the shallots, garlic, thyme, wine, port and madeira
3. bring all ingredients to room temperature and blitz in thermomix until smooth
4. melt butter and slowly add to mixture until even
5. pass and cook in a cling wrapped 1/3 gastro in a bain marie cooked in a rational set at 110°C for 15 mins
6. chill, once cold pass through a tamis and reserve in a piping bag
DUCK TONGUE:
1. season tongues and vac pack with oil, thyme and garlic 2. cook at 86°c for 3 hours. allow to cool in bag 3. while warm remove from bone then chill 4. pane in panko crumbs
5. fry to order
KIWI CHUTNEY [PRESERVED] - crispy cubes:
1. sweat onions and chillis, no colour, until soft and sweet 2. add the vinegar and sugar, boil until dry and glossy 3. add the kiwis, cook until soft and dry and glossy
4. preserve in jars in a cool dark place
5. roll between greaseproof paper and freeze
6. cut into 2cm x 2cm squares
7. pane in a pumpernickel crumb and fry
SWEETCORN POWDER:
1. drain and dehydrate the corn 2. blitz until coarse and season
ASSAM AND HONEY JELLY:
1.vacuum pack the tea and water and cold infuse for 24 hours 2. strain the infusion and weigh 350g 3. add honey, warm slightly 4. dissolve the gelatin in the tea stock, set into 6 x 1/9 gasto containers
CHIA AND LIME CRUNCH:
1. vacuum pack the water and chia seeds and reserve for 24 hours 2. spread the sticky paste on dehydrator mat, microplane lime zest and season, then dry
PICKLED MOOLI:
1. boil the vinegar, sugar and water, then chill 2. vacuum pack the mooli in the pickle liquor
GARNISHED WITH EVOO AND BROCOLLI SEEDLINGS