1. Break down the duck. Bone out the breasts keeping the breasts attached together. Place all the ingredients for the baharat brine into a pot, bring up to the boil. Place in ice to cool. Sprinkle some baharat on the inside of the breasts. Tie the breasts into a roulade. Place the breasts and legs into the brine for 6 hours. Chop through the carcass and wings for the sauce.
2. Take the duck out the brine. Rub the duck legs with the baharat spice and gently roast in the oven at 150c for approx. 1 hour. Cool down a little then pick all the meat off the bones and shred a little.
3. Roll the duck breasts in more baharat and place into a large frying pan and gently render out the fat. Pour over the excess fat and roast in the oven at 200c for approx.. 4-8mins. Take out and allow to rest. Blend together the baharat and sugar. Just before serving dust the duck with the baharat sugar and caramelise with a blowtorch.
4. To make the sauce caramelise the duck bones in a large frying pan. Add in the vegetables and colour those too. Deglaze the pan with the sherry and sherry vinegar. Add in the stock and gently simmer until reduced by half. Meanwhile, cook the butter to nut brown and strain. Strain off the stock and continue to reduce down to sauce consistency. Finish with brown butter, thyme and a little more garlic. Strain off and add in the prunes.
5. Make the celeriac puree by cooking the celeriac gently in the butter and a little water for approx. 25mins. Whilst hot blend with the double cream and season to taste.
6. For the roasted hispi. Take the hearts of the cabbage and quarter leaving a little stalk on. Gently pan roast with the duck for approx..10mins until golden brown. Add in the capers and pancetta and fry for a few mins. Finish by adding in the muscatel vinegar. Just before serving toss with the spring onions and mint.
7. To make the parsley oil, blanch and refresh the parsley. Squeeze out excess moisture and blend with the garlic and enough olive oil.
To make the hispi salad. Cook the celeriac in a large pan with the butter and a little water. Take off the heat and add in the fermented cabbage. Mix together the garlic, muscatel and olive oil to make a dressing.
Whilst the cabbage and celeriac is still warm add in the nuts, confit duck and dressing. Blanch the large leaves of hispi and drain. Stuff the leaves with the sauerkraut and fold over lengthwise. Reheat just before service and brush with a little parsley oil.
8. To glaze the carrots. In a pot add the butter, sugar, water, star anise and cardamom. Reduce to a loose syrup consistency. Place the carrots into a tray and pour over the glaze, place into the oven at 170c for approx. 15mins. Take the carrots and reduce the glaze further, add the kalamansi. Grill the carrots in the big green egg and then place back into the glaze to marinade.
9. To make the crumb. Combine the shallot and vinegar and set aside. Toast the breadcrumbs in the butter until golden, drain. Strain the shallots from the vinegar. Mix into the crumb. Just before serving roll the carrots into the crumb. Garnish with carrot tops.