Name: Smoked Duck Breast Terrine with Fermented Plum Gel, Nasturtium-Infused Oil, and Black Garlic Soil
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 19 h 45 min
Yield: 4 servings
Cuisine: Modern European
Ingredients: 2 (approx. 200g / 7 oz each) pre-smoked duck breasts, skin on; 100g (3.5 oz) fresh duck fat, rendered, or high-quality lard; 6g (0.2 oz) gold leaf gelatin (approx. 3 sheets, 2g each) or 6g (2 tsp) powdered gelatin bloomed in 30ml (2 tbsp) cold water; 50ml (3.4 tbsp) rich smoked duck stock (or high-quality chicken stock); 30ml (2 tbsp) Cognac or Armagnac (optional, for depth of flavor); 5g (1 tsp) Diamond Crystal kosher salt; 2g (1/2 tsp) freshly ground black pepper; 200g (7 oz) fermented plums (e.g., lacto-fermented Japanese umeboshi or Italian prune plums), pitted; 100ml (6.8 tbsp) filtered water; 4g (1 tsp) agar-agar powder; 20g (1.4 tbsp) granulated sugar (adjust to plum tartness); Pinch of Diamond Crystal kosher salt; 50g (1.7 oz) fresh nasturtium leaves, thoroughly washed and dried; 150ml (10 tbsp) grapeseed oil (or other neutral, high-smoke point oil); Pinch of Diamond Crystal kosher salt; 50g (1.7 oz) black garlic cloves; 5g (1 tsp) activated charcoal powder (optional, for deeper color and earthiness); 2g (1/2 tsp) smoked sea salt flakes

Magic Sous

Smoked Duck Breast Terrine with Fermented Plum Gel, Nasturtium-Infused Oil, and Black Garlic Soil — Magic Sous