Duck:
Remove any excess fat and the fillet,
Blow torch the skin to start the rendering process and colour until golden brown
Vacuum pac individually and cook at 60.c for 30 minutes
Celeriac and parsley puree:
Sweat the celeriac in the butter for 15 minutes (do not colour), add the water and cook down until the liquid emulsifies and the celeriac is cooked, blend the celeriac mix until smooth then Add the parsley and continue to blend until smooth check seasoning and pass through a chinios.
Pink grapefruit semi gel:
Mix ingredients together and bring to the boil, pass into a bowl and leave to set, when cold, pure and place into piping bags for service.
Salt baked celeriac dice:
Mix together salt, flour and egg whites adding cold water until the dough comes together. Roll out the dough and wrap around the celeriac, bake at 180’c for 1 hour or until the celeriac is tender, when cooked remove from the dough straight away and leave to cool. When cold, dice the celeriac into even pieces, 1cm squared, and char on the solid top until charred on 1 side.
Garlic gnocchi:
Mix the potato, flour and Parmesan, add the yolks and garlic puree, then mix in the butter, pipe onto a floured board and leave to set in the fridge for 30 minutes, when set cut in to 2cm pieces ( 3 per serve)and roll on a butter board to get the lines.
Blanch in boiling salted water until the gnocchi floats then refresh in ice water, when cold drain and dry.
Chocolate sauce:
Roast the duck trimmings and strain, sweat the shallot and garlic in a little duck fat until tender and golden, add the grapefruit juice and reduce until sticky, add the duck trimmings and stock and bring to the boil and skim. Add the parsley storks and simmer for 15 minutes. Pass through a fine chinios then muslin cloth, place back onto the stove and bring to the boil and monte the chocolate into the sauce.
To serve:
Colour the duck skin side down on a planch until the skin is crispy, warm the puree and swipe onto your plate, add 3 pieces of charred celeriac and 3 gnocchi, add 6 blobs of semi gel and a sprinkle of coco nibs and pomelo cells, carve the duck breast and sauce to finish.