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Ingredients

• 160 gm Duck Leg
• 30 gm Duck Fat
• 1 each Bay Leaf
• 4 each Black Peppercorn
• 3 gm Rock Salt
• 100 gm Duck Breast
• Salt and Black Pepper- To Taste
• Sauce
• 5 gm Shallot
• 2 ml Olive Oil
• 60 ml Orange Juice
• 40 ml Duck Stock
• 1 each Star Anise
• 3 ml Raspberry Vinegar
• 3 gm Brown Sugar
• Dauphinoise Potato
• 100 gm Potato
• 20 ml Cream
• 1 each Egg
• 10 gr Parmesan
• Vegetables
• 1 each Leek
• 3 each Asparagus Spears
• 3 each Baby Corn
• 3 each Baby Carrots
• 1 each Yellow Zucchini
• 30 ml Clarified Butter
• 3 each Orange Segments
• Deco
• Deep Fried Thyme
• Herb Oil

Description

Sprinkle Duck Leg With Rock Salt, And Place Under Refrigeration For A Day. Wipe Off The Excess Salt And Pat Dry With Tissue. Heat The Duck Fat With Bay Leaf And Peppercorn. Add The…

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