Farmhouse duck in liquorice jus

Name: Farmhouse duck in liquorice jus
Ingredients: 5 Poultry stock; 2 units.items Star anise; Pepper and salt; mirepoix; 5 units.items farm ducks; 2 l Hot water; 75 g Flour; Olive oil; 5 units.items carcasses of farm duck; sherry or port; 5 g xanthan gum; 150 g liquorice; Pepper and salt; 50 ml Whole milk; 1 kg potatoes peeled and cut into pieces; 20 units.items Didess prawn crackers red curry; affilla cress; 20 units.items thin slices of spiced cake; 100 g fresh truffle; Lime cress; 1 units.items tub of epoisses AOC Berthout; 1 units.items Purple cauliflower; Oil; freshly grated nutmeg

Created by chef Jac-Benny Cok of Restaurant Allemansgeest in Voorschoten.

This dish is composed of the following components:

Farm duck breast
Poultry jus with licorice
Mousseline with epoisses

Ingredients

5Poultry stock

2units.itemsStar anise

Pepper and salt

mirepoix

5units.itemsfarm ducks

2lHot water

75gFlour

Olive oil

5units.itemscarcasses of farm duck

sherry or port

5gxanthan gum

150gliquorice

Pepper and salt

50mlWhole milk

1kgpotatoes peeled and cut into pieces

1units.itemstub of epoisses AOC Berthout

freshly grated nutmeg

20units.itemsDidess prawn crackers red curry

affilla cress

20units.itemsthin slices of spiced cake

100gfresh truffle

Lime cress

1units.itemsPurple cauliflower

Oil

Preparation

Clean the duck and remove the breast fillets.
Preheat the oven to 200°C.
Place the vegetables, herbs, and star anise in a roasting pan with a thick bottom.
Break open the duck carcasses, place them on a cutting board, and flatten them with a rolling pin (this releases more flavor).
Place them in the roasting pan, drizzle with olive oil, sprinkle with some pepper and salt, and mix everything together.
Put the roasting pan in the oven for 1 hour (until the duck meat is tender and falls off the bone).
Remove the roasting pan from the oven, place it on the stove over low heat, and mash everything thoroughly with a potato masher.
Keep mashing and scrape up the browned bits.
Gradually mix in the flour to thicken the mixture a bit (the longer you cook, the darker the gravy becomes).
Once the flour is well incorporated, add 2 liters of hot water.
Increase the heat and bring the mixture to a boil.
Let it thicken for about 10 minutes.
Then lower the heat and let the gravy simmer gently for about 25 minutes, stirring occasionally.
Add sherry or port if desired.
Once the gravy has reached the desired thickness, season with pepper and salt to taste. Strain the gravy into a bowl.
Press everything well to extract all the flavor. Discard the contents of the sieve. Pour the gravy, cooled to room temperature, into a suitable saucepan.
Add the licorice and let it simmer gently until the licorice is dissolved.
Slightly thicken the gravy with xanthan gum (use a hand blender).

Boil the potatoes in salted water for 25 minutes until done.
Drain, return to the pan, and let stand covered for 10 minutes.
Melt the epoisses in the milk in a pan over low heat.
Place a fine sieve over another pan and press the potatoes through it with the back of a spoon.
Gently fold the epoisses into the mash (the aim is for the mousseline to be smooth and slightly runny).
Season with freshly grated nutmeg, pepper, and salt.

Fry the prawn crackers at 170°C.
Sprinkle with salt. Blanch the cauliflower florets and rinse them cold.
With a sharp knife, score a fine diamond pattern into the fat side.
Sear the duck breast on the fat side until golden brown.
Turn over and turn off the heat.
Let rest at room temperature.
Place the spiced cake under the duck breast (to absorb the juices) and plate the dish as desired.
Garnish with cress and shaved truffle.