Ducktape

Place the duck breasts, fat side up, in a cold skillet. Place a frozen cooling element on top and heat the pan over medium heat so that the fat gradually melts away and the fat turns a nice golden brown. Once this is achieved, remove the pan from the heat and allow the fat to cool.

Vacuum the duck breasts together with the melted fat and cook in a warm water bath at 55˚C for 45 minutes (depending on the thickness). Refrigerate until use.

Cut the onion in half and put together with the duck carcasses in the oven at 200 ˚C until they are well browned.

Heat the Debic Roast & Fry in a frying pan and heat the chopped vegetables and garlic until al dente. Add the white wine and let it evaporate. Add the tomato, herbs and spices and transfer everything together with the carcasses to the pressure cooker.

Add 4 liters of cold water and close the pan with the lid. Once the pan starts to steam, reduce the heat but it should continue to steam gently. After 90 minutes, the stock is ready.

Pass the stock through a passing cloth and let the stock reduce to 1 litre.

Bring the stock to the boil together with the cream. Add the dashi concentrate, licorice and honey and reduce to sauce thickness.

Add the sprigs of Thai basil and let it steep for 3 to 4 minutes. Then remove it.

Mix the white and black food coloring powder together, dissolve in a little water and add it. Season the sauce with salt and lemon juice.

Pass the sauce through a fine sieve and pour onto the underside of a silicone mat (because of the diamond structure of the mat) and let it freeze in the freezer.

Cut the sauce to size using a ruler and store in the freezer until ready to use.

Peel the carrot and vacuum seal it together with 50 ml of Debic Roast & Fry. Cook at 85 ˚C in a warm water bath and cool.

Keep the fat and cooking liquid to reheat the carrots. Clean the fennel and blanch in salted water. Cool back on ice water.