Sous-vide duck breast, port and star anise reduction, mashed sweet potatoes and sautéed shiitake


Duck breasts:
Score the duck breast in a diagonal direction, then score again in the opposite direction. Massage the skin with fleur de sel and the spice mix.
Cook for one minute on each side in a very hot pan, then transfer the duck breasts to the oven and cook for 45 minutes at 80°C.

Heat the port wine with the vanilla beans and 2 star anise. Reduce by one third, add the soy sauce, and thicken with the xanthan gum.

Mashed sweet potatoes:
Peel the potatoes and the sweet potatoes, cut them up, then rinse them. Cook the potatoes in salted boiling water for 20 minutes.
Peel the ginger, then grate.
Drain the sweet potatoes and the potatoes when they’re done (check with a fork whether they’re done). Then return them to the pot, add the cream and the ginger and mash. Correct the seasoning. Keep warm.

Sautéed shiitake:
Remove the stems, slice the shiitake, and sautée them in a pan, with a crushed garlic clove, over high heat. The mushrooms must be slightly caramelised. Season with salt and pepper.

Smear a thick layer of sauce on the plate, arrange the sliced duck on top of it, add the shiitake and sprinkle with fleur de sel flakes.