Roasted duck with hoshigaki and sweet potato

Name: Roasted duck with hoshigaki and sweet potato
Ingredients: 100gr shallot, fine brunoise; 75gr red onion, fine brunoise; 395grwhite verjus; 50gr yellow mustard seed; 235gr dried hoshigaki small dice; 75grpomegranate vinegar; 4gr dry mustard powder; Kosher salt; 165gr manzanilla sherry; 60gr water; 300gr medjool dates; Freshly squeezed lemon juice; 900grblood orange juice; 300gr orange juice; 100gr honey; Lemon juice; 600gr button chanterelle mushrooms, scraped and cleaned; 2 cloves garlic, peeled and sliced; 3 shallots, sliced into rounds; 350gr extra virgin olive oil; 3tbscoriander seeds, toasted; 1tbs black peppercorns, coarsely ground; 75gr golden raisins; 350gr apple cider vinegar; 2Ichang lemons (or lemon); 250gr simple syrup; 100gr dried juniper berries; Okinawa sweet potato; Duck breast on bone, dry aged; Yuzu kosho

www.four-magazine.com

Manresa chef, David Kinch, shows you how to make his famous roasted duck in this stunning recipe...Enjoy!

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View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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