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Twice Cooked Duck Breast ( Main ) , Tropical Sweet Sensation (

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MAIN COURSE Twice cooked duck breast | Onions element | Charred lettuce | Smoked carrot puree | Smoked roasted paprika | Black garlic mayo | Sweet & salted crumble | Sorrel RECIPE -1 pc of duck breast, score the duck breast with criss-cross pattern cuts througth the skin season well with with sea salt and black pepper, add 4 gloves crushed garlic, 6 stem of tyme fresh, 3 tbsp of olive oil, then place in the plastic bag then vacuum sealed - Sous vide for 2 hrs at 52 degree Celcius, When it's done take out the duck from plastic, let rest for about 10 minutes. - Prepare the grill pan, then pan grill the duck berast each side for 7 minutes to get the criapy skin And cut into aliced - 2 stem of spring onion , torched with gas burner - garlic mayo, 1 tbsp of Japanese mayo mixed well with 1 mashed gloves black garlic - smashed 2 pcs of onion coktail - 2 gloves whole black garlic - 2 tsp Smoked carrot puree, place 1 pc of carrot, roughtly cut and put into sauce pan and cover with milk bring to boil, reduce heat and simmer until the carrot are tender about 20 minutes, then remove from heat and blender the carrot with slowly add the liquid as needed until thinned, add salt and pepper to season then use smoke gun to have smokey flavour - smoked roasted paprika, 1 whole red capsicum season with pinch of salt and pepper add 1 tbsp of olive oil then place in the oven roast till the capsicum is soft, puffy and charred, for about 40 minutes remove and peel the skin off, seeded, then used the smoke gun to get proper smoky - charred lettuced, 1 gr of baby romaine cut wedges, marinated with 1 tsp of chopped red big chilli , 1 ts choped garlic, 1 ts of chop shallot, 1 tbs olive oil , pinch of salt and pepper, 1 tsp of lemon juice then grill on the grill pan for 15 second for each side of lettuce - Sweet & salted crumble, 2 pcs of dehydrated anchovy , 2 gloves of dehydrated black garlic both roughtly chopped and add 2 tbsp bread crump, 1tbsp lemon zest, pinch of sea salt and black pepper then toasted on the pan with medium heat without oil til the bread crumb got light brown colour. - Rasberry star anise sauce, 1 cup of rasberry puree put into sauce pan and heat with medium heat, add 3 pcs of star anise, 1 tbsp of sugar, 1 tbsp of chery vinegar, pinch of salt, 1 tsp of lemon juice, keep stiring while cooking process, when the sauce get thickneses , remove from heat, and throw away the star anise from sauce. Garnish with 2 pcs of Sorrel DESSERT Coconut mouse | Coconut custard cake | desicated coxonut crumb | mango flesh | Rasberry freeze dried | Meringue | Coconut granita Coconut mouse, coconut puree 300gr, sugar 400gr, gelatine 14gr, cream 400gr, milk chocolate for shell Brush the milk chocolate into the half sphere silicon mat shell and set aside till dry, heat the puree and sugar till sugar disolve, add gelatine that already soaked into water and mix well, set aside and let it cool. Whipped the cream into half peak, fold the coconut cream mixture into the whipped cream, pipe the mousse into the prepared chocolate shell and freeze. Desicated coconut crumbs, sugar 240gr, water 80gr, desicated coconut 150gr, white chocolate 50gr, sea salt 10gr. Heat the sugar &water until 118degree celcius,add the xoxonut desicated, white hocolate, and chopped sea salt and mix well until it set and crumbly, transfer to silpat and let it dry Coconut custard cake, butter 200gr, sugar 100gr, eggs 4 pcs, flour 140gr, baking powder 10gr, coconut powder 100gr, coconut milk 20gr, milk 20gr. Cream the butter and sugar, add the egg gradually, add flour and baking powder, add the remaining ingredients. Pour into square kould and bake 180 degree celcius for 1 hr. When it cool cut into cube aize and deep into coconut milk and cover with toasted coconut desicated. Mango flesh, 2 tbsp fresh mango cube mix with 2 tbsp mango purer. Passion fruit curd, passion fruit puree 400gr, yolk 90gr, egg 165gr, sugar 120gr, gelatine12gr, butter 150gr. Cook egg, yolk, passion fruit puree, amd butter in low heat, until it thicken, add gelatine and let it cool in the chiller before use Rasberry freeze dried, fresh rasberry 100gr, liquid nitrogen as needed, prepare the vowl of liquid nitrogen, put the rasberry and mix into the liquid nitrogen until it freezing, take it out with strainer, and crushed it. Meringue, egg white 100gr, sugar 100gr, icing sugar 100gr. Whip the egg and put sugar gradually, fold the mixture into the icing sugar, pipe and let the meringue dry Coconut granita, freeze100 ml of the fresh young coconut water, put the freeze coconut water into the ice crushed machine and served Garnish with pcs of baby sorrel