Jerusalem artichokes and cepes fricassee, davidson’s plum gastrique
- 2duck breasts (about 160gr each)
- 2 duck legs (about 300gr each)
- 20gr salt
- 12gr sugar
- 1kg duck fat
- 240gr jerusalem artichokes
- 240gr cepes
- 30gr golden shallots
- 30gr diced tomatoes
- 1/4 bunch chopped parsley
- 300gr davidson’s plum
- 100gr sugar
- 100ml red wine vinegar
- 300ml red wine
Season the duck legs with salt and sugar and cure for 24 hours. Dry and cook in duck fat at 170 for about 2 to 3 hours. Remove excess fat from breasts if necessary, score the skin, sear off and crisp skin,keep medium rare. Dice artichokes and cepes. Saute in duck fat, add chopped shallots, diced tomatoes, chopped parsley and seasoning.
Remove the seeds from the plums (2 per plums), puree in blender. Combine with sugar, vinegar and wine in a pan. Bring to the boil and simmer down to a syrup consistency. Strain and rectify seasoning and sweet and sour balance.
In a plate set the fricassee in a ring, half a leg and half a breast sliced, drizzle with the sauce.