Panfried scallops with black garlic, almond cream, and parsley oil.
Method:
- For the parsley oil: pick 40g of parsley leaves and blend with 100mL of oil until heated up to 65C. Strain and set aside.
- For the scallops: lightly salt and panfry until one side is golden.
- Drizzle oil and almond cream on the plate and garnish with flaky salt and black garlic and micro-herbs if desired.
Roasted duck breast with liquorice sauce and a herb salad.
Method:
- Duck breast: score the skin with a sharp knife without going down to the meat (this will help the fat render). Place the breasts skin side down on a COLD pan, then turn on low heat. The fat will render out leaving the meat uncooked and the skin will become crispy. Set aside.
- Liquorice sauce: make a chicken stock. Add 200mL to a pan. Melt in 10-15g of chopped liquorice to taste along with salt, pepper, ginger powder to taste (start with 1/2 tsp), and Chinese five spice powder to taste (start with 1 tsp). When finished, baste the sauce on top of the duck from step above and around it and let it marinade at least 4 hours.
- Herb salad: mix together 1/3 red wine vinegar + 2/3 extra virgin olive oil and toss your salad. Salad consists of micro-herbs, as many as you can find or budget allows.
- To finish: Put the duck in the oven and cook until the center is medium rare, about 55C / 8 minutes at 230C fan forced. Rest for 5 minutes then slice the duck, add more sauce, and plate the herb salad.