Preparation of the magret:
Trim the duck magret and scarify the skin. Cook in pan starting at cold temperature to extract a maximum of fat from the skin and to get a crispy texture. (not to forget to pan fry again that skin after the sous-vide cooking.) Quickly color as well the othr surfaces of the magret and keep aside. Add salt and black pepper, garlic and thyme. Cook sous-vide with a probe in waterbath at65°Cuntil getting53°Cat heart. Cool down. The cooking should end up at55°C.
A la minute, reheat in a waterbath at55°Cfor about 20 min and quicly pan-fry to get a crispy skin.
Preparation of the sauce :
Use a base of duck stock already reduced. Add the trimmings of skin to enhance the taste. Reduce again to get a syrupy texture and add the kabosu juice à la minute.
Preparation of the foie gras :
Cook the slices on both sides on a hot pan to guaranty a crispy surface and a nice coloration. Let the slices rest on the to of the oven making sure the temperature doesn’t exceed30°C. (The foie gras releases fat from that temperature). A the last minute, finish the cooking under the salamander, turning it every 30 seconds. Take care not to burn it. Serve when the temperature reaches about55°C.
Preparation of the mini turnips:
Quickly blanch the mini turni^s to take off their skin. Prepare the miso, some duck jus and place sous-vide. Cook in steem oven at90°Cfor about 1 hour.
Preparation of the garnish:
Prepare thin slices of round mini turnips and soak them in iced water. Make a tsukemono brunoise that will be added at the last minute on the plate. Peel some kabosu zests to add to the turnips and press some of it juice to add to the sauce.