Name: Smoked Duck Breast with Fermented Cherry Consommé, Black Garlic Crumble, Shiso Gel, and Crispy Chicken Skin 'Glass'
Prep time: 1 h
Cook time: 2 h
Total time: 3 h 45 min
Yield: 4 servings
Cuisine: Modern European
Ingredients: 1.5 liters (6.3 cups) high-quality chicken stock (homemade or low-sodium store-bought); 300 g (10.5 oz) lean ground chicken breast; 4 large egg whites; 1 large yellow onion, roughly chopped; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 300 ml (10 fl oz) 100% tart cherry juice (unsweetened); 50 ml (1.7 fl oz) dry sherry or dry white wine (optional, for depth); 2 bay leaves; 1 teaspoon black peppercorns; 5g (1 tsp) Diamond Crystal kosher salt, plus more to taste; 5ml (1 tsp) red wine vinegar or rice vinegar, to balance; 200g (7 oz) chicken skin, preferably from thighs; Pinch of fine sea salt; 50g (1.7 oz) black garlic cloves (approx. 4-5 cloves); 30g (2 tbsp) unsalted butter; 40g (1/2 cup) panko breadcrumbs; 1 sprig fresh thyme, leaves picked (optional); 50g (approx. 20-25 large leaves) fresh green shiso leaves; 150ml (5 fl oz) filtered water; 2g (approx. ¾ tsp) agar-agar powder; 1 large (approx. 300-350g / 10-12 oz) pre-cooked, skin-on smoked duck breast (Magret style); Shallow, wide-rimmed black ceramic bowls, for plating

Magic Sous

Smoked Duck Breast with Fermented Cherry Consommé, Black Garlic Crumble, Shiso Gel, and Crispy Chicken Skin 'Glass' — Magic Sous