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recipe Endy Mayawati MAIN COURSE Twice cooked duck breast | onion elements | 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 crisscross pattern cuts through the skin season well with sea salt and black pepper, add 4 cloves crushed garlic, 6 stems of thyme fresh, 3 tbsp. of olive oil, then place in plastic bag then vacuum sealed, sous vide for 2 hrs. at 52 degree Celsius, when it is done take out the duck from plastic, let rest for about 10 minutes. Prepare the grill pan, the pan grill the duck breast each side for 7 minutes to get the crispy skin and cut into 2 sliced. 2 stem of spring onion, season with pinch of salt and pepper and ¼ tsp of olive oil and torcher with gas burner ( torcher ). Garlic mayo, 1 tbsp. of Japanese mayo mix well with 1 mashed clove black garlic. 2 smashed of onion cocktail. 2 cloves whole black garlic. 2 tsp smoked carrot puree, place 1 pc of carrot, clean and roughly 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 thinner, add salt and  pepper to season then use smoke gun to have Smokey flavor. Smoked roasted paprika, 1 whole red paprika season with pinch of salt and pepper add 1 tbsp. olive oil then place in oven roast till the capsicum is soft, puffy and charred, for about 40 minutes, remove and peel the skin off, seeded then used smoke gun to get proper Smokey. Charred lettuce, 1 pcs of baby romaine cut wedges, season with pinch of salt and pepper, 1 tsp of olive oil, 1 tsp of lemon juice, then grill on grill pan for 15 second for each side of lettuce. Sweet and salted crumble, 2 pcs of dehydrated anchovy, 2 cloves of dehydrated black garlic both roughly chopped and add 2 tbsp. of bread crumb, 1 tbsp. of lemon juice, pinch of salt and pepper, then toasted on the pan with medium heat without oil till the bread crumb got light brown color. Raspberry star anise sauce, 1 cup of raspberry puree, put into sauce pan, and heat with medium heat, add 3 pcs of star anise, 1 tbsp. of sugar, 1 tbsp. of cherry vinegar, pinch of salt, 1 tsp of lemon juice, keep stirring while cooking progress, when the sauce get thicknesses, remove from heat and throw away the star anise GARNISH, 2 pcs of sorrel.   DESSERT Coconut mouse | coconut custard cake | desiccated coconut crumb | mango flesh | raspberry freeze dried | meringue | coconut granite Coconut mouse, coconut puree 300gr, sugar 400gr, gelatin 14gr, cream 40gr, 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 dissolve, add gelatin that already soaked into water and mix well, set aside and let it cool. Whipped the cream half peak, fold the coconut cream mixture into the whipped cream, pipe the mousse the prepared chocolate shell and freeze. Desiccated coconut crumb, sugar 240gr, water 80gr, desiccated coconut 150gr, white chocolate 50gr, sea salt 10gr, heat the sugar and water until 118 degree Celsius, add the coconut desiccated, white chocolate, and chopped sea salt and mix well until it set and crumbly, transfer to silipat and let it dry. Coconut custard cake, butter 200gr, sugar 100gr, egg 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 mold and bake 180 degree Celsius for 1 hr. When it cool cut into cube size and deep into coconut milk and cover with toasted coconut desiccated. Mango flesh, 2tbsp flesh mango cube mix with 2 tbsp. mango puree. Passion fruit curd, passion fruit puree 40gr, yolk 90gr, egg 165gr, sugar 120gr, gelatin 12gr, butter 150gr, cook egg, yolk, passion fruit puree, and butter in low heat, until it thicken, add gelatin and let it cool in the chiller before use. Raspberry freeze dried, fresh raspberry,10gr, liquid nitrogen as needed,, prepare the bowl, of liquid nitrogen, put the raspberry and mix into the liquid nitrogen until it freezing, take 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, freeze the fresh young coconut water, into the ice crushed machine and served GARNISH 2 pcs of baby sorrel