FOR SMOKING

Cedar plank or wood chips

A handful of loose tea like earl grey lapsang souchong

Soak the plank in cold water for two hours

Mix all the cure together in the bowl, then place half into the bottom of the container and then lay on the duck, in a single layer, then scatter the rest on top, allow the meat to cure for 1 day then rinse the cure from the meat under a cold running tap, and dry with a towel.

Heat the barbecue and when it is ready and the coals are turning an ash grey colour,the tea leaves can be put into the embers of the fire and this will create a tea flavoured smoke,

Place the soaked board onto the grill rack above the hot coals and cover with the lid. The duck will go a nice deep colour and will be flavoured from the wood and tea. This should take no longer than 8-12 mins depending on how well they are to be cooked, then they can be eaten straight away or cooled.

FOIE GRAS TERRINE

When the foie are opened up season with half the seasoning and spice on the inside and then close them up and remould into the foie shape, place one large lobe with a small lobe on top, then the rest of the seasoning onto the outside, wrap in a thin sheet of muslin cloth and place into 3 vac pac bags and then split the sauterne between the 3 bags and vac pac on full right close to the foie gras. Place in the fridge for 6 hrs to marinate, take out the fridge to come up to room temp then place into a water bath at 43c for 17 minutes then place into iced water to chill and set, this is then cut along the whole length of the foie gras for the service.

EARL GREY JELLY FOR SHEETS

Whisk the vege gel into the cold sauterne till smooth, then bring it up to a slow simmer and whisk till completely smooth, pour this onto the tray that is covered with oiled cling film, pour this down the tray at an acute angle so the jelly falls all the way down evenly, once these are set, we then cut them approx 2cm width by 5cm length, x 1 a portion.

FOIE GRAS MOUSSE RECIPE MAKES 900G @ 15G = 60 PORTIONS

Reduce the sauterne by 1Ž2 with the lapsong, pass through a fine sieve, then add the consommé bring to a simmer, place into the blender and drop in the foie gras as the blender is going around, add the gelatine and season to taste, pass through a fine sieve into a bowl set over ice and stir till it almost sets and thickens, then add the semi whipped cream and place into 3 piping bags.

TO PREP JERUSALEM ARTICHOKES

Peel the artichokes and place instantly into the water, then sliced them as thin as you can lengthways on a very sharp mandolin or gravity slicer.

PICKLED ARTICHOKES

Bring all to a simmer and cook for 5 mins, check the seasoning and then add the prepared artichoke slicers, then take off and leave to cool, sous vide 2-3 times first though.

Leave to cool in the liquor and leave for 2 -3 days before using so the flavour improves.

WHITE SOY PONZU SAUCE MAKE 1 RECIPE

Put the soy sauce, kombu, bonito flakes, lemon, lime, and orange and yuzu juices into a container, with a microplane, grate the garlic into the ponzu, heat the water to melt the sugar, then add this to the liquid ponzu, place into the fridge and rest for 5 days, then pass pressing down well to extract all the flavours.

TO MAKE FLUID GEL

Put ice in a large stainless steel bowl and put a smaller stainless steel bowl over the ice. Blend 500 grams of the White Soy Ponzu in a blender. Slowly add the agar agar, and blend on a high speed for 10 seconds and transfer to a pan. Bring to a rapid simmer and remove immediately from the heat. Transfer to the bowl into iced water and allow this to harden, remove the set gelée from bowl once set and place into the blender and mix until very smooth, add a little water if needed, then pass through a very fine sieve and place into a blue piping bag with a 0.5cm cut end. This will be smeared onto the plate .