Koji aged duck breast, Butternut squash, king oysters.

Method

For the duck breast, remove the skin, fillet and sinew. Blend the koji rice to a powder and cover the breast leave in the fridge for 48 hours uncovered. Wash the rice off and dry, reserve. Marinate the fillet on the soy and mirin. Panne with the corn flour and sesame seeds, reserve for service.

To make the master stock, you take the base stock which is made and refreshed over 4 weeks and refresh with the roasted duck bones and trimmings. Once simmered infuse with dried shitake mushrooms. Pass and reserve for service

For the butternut squash rectangle fondants cook vaced in the duck fat and pumpkin oil until soft in simmering water. When soft colour in a pan with a little of the oil from the bag. With all the trim of the squash cook down in a little butter and remove as much as the water as you can and blitz with lime juice and a little more butter.

cook the duck skin down in water to render the fat down then crisp it in its own fat and strain, reserve. Puff the wild rice in oil at 210 degrees. Once the wild rice is cool chop through and mix with the chestnut, sesame seeds and kibbled onions to make a crumb.

vac the duck breast in a bag with a little master stock and cook at 64 degrees for 20 minutes. Reduce 100g soy and 100g honey to a glaze. Colour in a very hot pan and pour in the glaze and baste. Cover with the crumb and trim the sides.

For service

Colour 2 half’s of the fermented king oysters in a pan. Blanch the bok choi in a little water and then dress with sesame oil. Finish the butternut squash in a little butter. Fry the duck fillets until crisp.

To plate make a circle of the butternut squash puree. Place the duck breast on one side and the fondant on the other, put 3 dots of puree on the fondant then the mushrooms and the crispy fillet. Placing the bok choi around the plate naturally. Serve some of the master stick on the side.