Wild duck

Remove the duck’s legs and pickle overnight in coloroso salt dissolved in water. Fillet the breast meat from the carcase, remove the skin and slice the meat. Use the scraps to prepare a stuffing with the egg white; add the whipping cream and goose liver last. Season to taste with salt and pepper. Spread the stuffing over the duck breasts and roll tightly in 3 layers of foil. Chop the duck carcases coarsely and sear in a hot oven at 250°C for 15 minutes. Add the vermouth and 200 ml water. Cook the carcases in the liquid for one hour and add the poultry stock. Pour through a fine sieve and reduce by half.

For the marinade, caramelise the chopped onions with the star anise in the butter. Add the finely chopped carrots and deglaze with the rice vinegar and dashi. Leave to cool. Add the saké to the marinade and marinate the duck legs for 48 hours. Allow the legs to drain over a sieve and set aside the liquid. Preserve the duck legs in the goose fat at 70°C for 12 hours and remove the meat from the legs.

Cook the rice in the dashi and then add the butter, a bouquet garni and the tea. Flavour the rice with the saké. Divide among the silicon moulds and allow to cool.

Remove the corn from the cob and place in a vacuum bag with 150 ml cream, sugar and salt. Cook for one hour at 90°C, chop finely and pour through a fine sieve.

Blanch the plums in boiling water and then allow to cool. Dissolve the salt in the vinegar and add the orange blossom water. Take a preserving jar and leave the plums in the liquid for at least one week for the best possible taste.