'Apiscius' duck breast with fennel and apricot, sweet and sour sauce with oabaki and mango

Peugeot equipment: Maestro pepper mill

• 2 duck breasts
• 4 sprigs of dill
• Sikara white pepper
• Salt
• 2 fresh apricots
• Sugar
• 8 mini fennels
• 1 orange
• 1 lemon
• 50g of butter

For the Apicius:

• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp dried dill
• 1 tbsp caraway seeds
• 1 tbsp freshly ground white Sikara pepper from the Maestro Pepper Bar (grind setting 5)
• 1 tbsp oregano
• 2 tbsp fish sauce
• 6 tbsp acacia honey

For the fennel compression (fennel jelly):

• 200g of fennel
• 300ml of milk
• 10ml of Pernod
• 4g of kappa (gelling agent. Kappa ideally or replace by agar-agar)
• Black kampot pepper, grind 2Flower of salt
• 1 container of about 15 cm x 15 cm

For the apricot jelly:

• 100g apricot puree (or reduce and blend)
• 5g sugar
• Red kampot pepper, grind 1
• 1g agar-agar
• 1/2 leaf gelatin
• 1 container of about 15 cm x 15 cm

For the sweet and sour sauce:

• 120g sugar
• 100ml of mango vinegar
• 100ml of chardonnay vinegar
• 50g oabaki
• 100g apricot puree
• 1l of demi-glaze sauce

Duck breasts:

1. Clean the duck breasts and cut the skin into diamonds.
2. Vacuum cooking: Vacuum cook the duck breasts with the dill for 40 minutes at 60°C. Cool in ice water after cooking.
3. Sear the duck breasts on the skin side and season with salt and white Sikara pepper (grind setting 2).
4. In an ovenproof dish, place the duck breast skin side up and brush the skin with the Apicius preparation. Preheat the oven to 180°C and cook the duck breasts for 4 minutes.
5. Cut the duck breast before placing it on the plate.

Preparation Apicius:

1. Roast coriander, caraway and fennel seeds in a pan.
2. Mix the roasted spices and the rest of the spices in a food processor, add the honey, the fish sauce and the white Sikara pepper.
3. Blend to a syrupy texture.

Fennel Compression (fennel jelly):

1. Cut fennel into small pieces and cook in milk over low heat until tender.
2. Finely blend the fennel with the milk. Transfer to a saucepan, add the Pernod and kappa, adjust the seasoning and bring to a boil. Pour into a 15 cm x 15 cm container.Let harden for at least 1 hour in the refrigerator.

Apricot jelly:

1. Place all ingredients, except gelatin, in a saucepan and bring to a boil.
2. Add the gelatin and pour into a 15 cm x 15 cm container.
3. Let the jelly set for at least 1 hour in the refrigerator.

Sweet and sour sauce:

1. Make a light caramel with the sugar and deglaze with the mango vinegar and the chardonnay vinegar.
2. Add the apricot purée and the oabaki and bring to a boil.
3. Add the demi-glaze sauce and simmer for half an hour.
4. Strain the sauce through a fine sieve.

Mini fennel:

1. Fry the baby fennel in butter, add the juice of 1 lemon and 1 orange and cook, covered, until the baby fennel is al dente.

Dressing:

1. Cut strips of the fennel compression and place the apricot jelly of the same size on top.
2. Cut the apricot into quarters, sprinkle with sugar and burn lightly with a kitchen blow torch until the sugar is caramelised.
3. Place the fennel-apricot jelly pieces on the left side of the plate and arrange the apricot pieces on top.
4. Place the mini fennel on the diagonal.
5. Arrange the duck breast pieces on the right side of the plate, apicius side up.
6. At the table, add the sauce to the meat.