confit duck legs

Brine the duck legs for 12 hours.
Rinse with cold water, then vacuum-pack with duck fat.
Cook in a water bath at 85°C for 5 hours.

agnolotti mix

Pan fry the chicken livers, deglaze with sherry vinegar, then allow to cool before chopping finely.
Chop the crispy duck skin.
Process the duck leg confit meat in a food processor, then mix in the chopped chicken liver.
Cook a small sample to check seasoning.
Vacuum pack into piping bags.

tarragon oil

Heat the grapeseed oil in a pan until it reaches 70°C.
Combine with the tarragon leaves and blend in a high-speed blender for 6 minutes.
Chill immediately over ice, then place in the freezer to allow the oil to separate.

Jerusalem artichoke & sunflower seed purée

Sweat the sliced Jerusalem artichokes in butter, season, and cover with a lid to cook for 15 minutes.
Add the white wine and reduce.
Add the water and sunflower seeds, then simmer until the artichokes are completely soft.
Add the double cream, bring to the boil, and remove from.
Season with salt and grated nutmeg, then blitz until smooth and pass through a chinois the heat.

duck sauce

Chop the duck bones and roast until golden brown.
Deglaze with sherry vinegar.
Roast the onions in olive oil.
Combine the bones, onions, herbs, garlic, and golden chicken stock in a deep gastro tray.
Cover, bring to temperature, and slowly cook in the oven at 85°C for 5 hours.
Drain the stock and set in the fridge overnight.
Remove the top layer of fat, then reduce to desired consistency.

pickled greengage

Bring the rice vinegar and sugar to the boil, then allow to cool.
Cut the greengages and pickle in the liquid just before serving.

serve

Cook 10 duck agnolotti and finish the duck sauce by mounting it with butter and sherry vinegar.
Plate the agnolotti alongside the Jerusalem artichoke and sunflower seed purée, pickled greengage plums, pickled cobnuts, tarragon oil, and fresh tarragon leaves.