Duck Sambal with slow baked Kumara with Duck foie gras

1/2 the strained sambal mix acts as a marinade for the duck (3hours) and the other 1/2 a sauce here

Kumara is seasoned with salt and Big Tree turmeric coconut palm sugar, wrapped in tin foil and baked in a 160c oven for 90 mins. A circle is cut, and center cut out, duck foie gras is stuffed into the hole and bruleéd

Duck is sealed in a 75% hot pan 2 mins each side and layed in 275c oven on a clean baking tray 8 mins, rest 6 mins and carve

Sambal

3 orcona jalepenos
1/2 tsp salt
tbsp crushed palm sugar
tbsp rice wine vinegar
tbsp fresh links organics soy beans
1/2 cup fresh local shiitakes and phoenix mushrooms chopped
1 clove garlic
tbsp chopped coriander root
100 g chopped trimmings of the fish fillets
2 thin slices of fresh ginger
cup of sake


method:

process all ingredients at once in a food processor

hold as a paste.