DUCK BROTH AND FOIE GRAS WITH MUSTARD AND AND CITRUS FRUIT DRESSING

INGREDIENTS:

Duck broth:                         
3 Kg. duck wings en confit
500 gr. white onion
200 gr. carrots
120 gr. mushrooms
40 gr. garlic, peeled
80 gr. galanga
200 gr. lemon grass
10 l. chicken stock    

To finish the broth:             
3 Kg. duck wings en confit
400 gr. onions, sliced
40 gr. garlic, peeled
250 gr. galanga
20 lemon grass leaves
1 red pepper
5 dl. mirin
1 l. rice vinegar
50 gr. yuzu kosho
8 l. duck stock
10 gr. lime leaves
Duck stock

Foie gras:                             
2 Kg. pepper-flavoured foie gras
500 gr. king oyster mushrooms 
8 packets shimeji mushrooms
8 packets enoki mushrooms
2 smooth-leaved cabbages (green) 
Pak choï (mini) 
50 gr. salt and pepper mixed
150 gr. white miso (very mild)
2 yuzu

Mustard and citrus fruit:    
400 gr. Cremona mustard
340 gr. pepper jelly
80 ml. lemon juice
600 gr. Meyer lemon
4 lemon grass leaves

Other:                                   
2 bundles Thai basil
2 bundles coriander
2 bundles Chinese chives

PREPARATION:

Duck stock: Make a stock with all the ingredients and keep hot.
To finish the stock: Sauté the duck wings with the galanga and lemon grass cut in slices until any water has been released. Deglaze with the mirin and rice vinegar, and reduce. Add duck broth and cook for 45 minutes. Add the yuzu. Leave to cool with the lime leaves and strain.
Foie gras: Cut the foie gras into cylinders about 15 mm. high. Marinate for 1½ hours in the salt and pepper mixture with the lemon grass. Blanch the cabbage leaves then brush with the miso paste and citrus fruits and form into rolls.
Mustard and citrus fruits: Confit the Meyer lemons in the oven for 1h. Beat with the mustard, yuzu juice and pepper jelly. Strain.

TO SERVE:

Sauté the mushrooms with the cabbage. Remove from the heat and add the herbs. Plate the foie gras, cabbage and mushrooms with the mustard and citrus fruit dressing. Pour over the broth and serve.