Duck

• Celeriac velvet• 2 hd celeriac • 20 ml Japanese chilli• 4 pts milk• 1 clove garlic• 1 lemon zest + juice• 1 stick rosemary• 1 potato • Simmer for 2-3 hours til celeriac is soft, put into a paco jet with half juice to

celeriac and freeze, remove rosemary stalk• Fig caviar• 1.4 litre water• 750 ml port wine • 1 kg semi dried figs• 25 gr Szechuan pepper• 2 in no star anise • 4 in no clove• 5 in no juniper berries• 3 oranges juice +zest• 30 ml cardoman • 30 ml cinamon• 1 tin cherries • 10 gr murray river salt• Marinate for 24 hours all together and then red wine and port reduction• Duck French Margret• 300 gr = 2 sharing portions Duck• 14gr=per kg meat activa• 3 gr espellette pepper• 18 gr murray river salt• Once added activa cling film into a roll, leave for 2 hours and cook for 40 mins

at 60 degrees and the cill all over • Cress used• 0.25 punnet red beet • 0.25 punnet affila cress • 0.25 punnet chervil cress• Texturas• 6 gr per litre Aginate• 7 gr per litre gluco