Duck with celery and Jerusalem artichoke puree

Start preparing the dish 6 hours before serving. Make a marinade for the duck. Toast coriander, cinnamon (breaking the stick into pieces), and allspice in a dry pan. In 500 ml of water, add spices, 20 grams of sugar, 30 grams of salt, crushed garlic cloves, bay leaf, and 2-3 sprigs of thyme and parsley. Immerse the duck in this mixture and leave for 6 hours.

Clean the Jerusalem artichoke, celery, and onion, and cut them into small cubes. Fry the onion in vegetable oil in a saucepan until golden brown.

Add Jerusalem artichoke, celery, and a sprig of thyme torn into segments.

Pour in the wine and let it reduce by half.

Pour 100–200 ml of broth in several portions, allowing it to boil and absorb into the vegetables each time to achieve the right consistency - the mixture should be between stew and soup. Simmer the vegetables in the broth until soft.

Add cream, bring to a boil, and remove from heat.

Blend the contents of the saucepan into a puree, then pass it through a fine sieve for extra smoothness.

Place the duck fillet skin side up on the board and make frequent perpendicular cuts on the skin (without cutting into the meat).

Place the pan on low heat, add a sprig of thyme, and lay the duck skin-side down.

Fry the duck skin-side down for 3–4 minutes until the fat renders and the skin becomes crispy like chips. Then flip the duck and fry the meat side for about 1 minute, no more. Finish cooking the duck in a preheated oven at 180 degrees for 7–8 minutes.

Meanwhile, prepare the sauce. Dissolve 50 grams of demi-glace powder in 500 ml of water and boil for 2 minutes. Then, pour the resulting mixture into the same pan where the duck was fried, scraping well with a spatula to collect all the bits stuck to the pan, and reduce the broth by about a third.

Add butter, mix vigorously, and reduce the heat to low. When the sauce thickens slightly, taste and add salt and sugar to taste. If the sauce is too thick, it can be diluted with broth or water.

Remove the cooked duck from the oven, wrap it in foil, and let it rest for 2 minutes. Heat the vegetable puree. Cut segments from the orange.

To serve the duck, trim the edges, cut it in half, and place it on a plate spread with vegetable puree. Garnish with orange segments.

Heat the sauce and pour it over the duck.

Sprinkle the duck with cheese crumbs, then with freeze-dried or fresh raspberries, crushed pistachios, and garnish with greens.