Duck Breast with Black Berry Sauce

Duck Wash and pat dry the duck breast meat. Score the skin using a very sharp knife. Season the duck meat with sea salt on the skin side and sea salt, pepper and thyme on the meat side. Pack the meat into sous vide bag (one to each bag) and seal. Cook meat in sous vide machine at 57C for 2 hours. Remove duck breast from bag and pat dry all sides with kitchen towel. Heat a pan (no oil), and sear the duck meat skin side down for 5 minutes or until skin becomes golden and crispy. Turn the meat over and cook the meat side for another 30 seconds. Let the cooked meat rest for 5 minutes before cutting. This provides the juices time to redistribute in the meat and doesn't run out.

Sweet potato puree Boil the sweet potato until cooked. Drain. Add cream, milk and butter. Blend mixture into a smooth puree. Add salt and pepper to taste. Put aside.

Red wine caramelised onion Heat up a sauce pan with olive oil. Melt butter. Sweat the onion for about 5 minutes. Add sugar and red wine and cook very slowly for another 10-15 minutes, stirring occasionally to prevent them from catching. Add salt and pepper to taste. Set aside.

Fregola Sarda Boil fregola sarda until al dente. Drain and put aside. Heat up duck fat in a hot pan. Add garlic and stir fry, do not burn. Add chopped carrot, celery and onion and cook for another 5 minutes. Add fregola sarda. Mix well with the mirepoix and add white wine and mixed herbs. Fry until all ingredients are cooked and well mixed. Salt and pepper to taste. Put aside.

Sautéed Mushroom Heat duck fat in a frying pan. Add garlic and stir fry making sure it does not burn. Add whole mushrooms and toss until all mushrooms are golden brown and caramelized. Add white wine and season with salt and pepper. Lower heat and continue to toss until mushrooms are tender. Put aside.

Black Berry Sauce Put all ingredients (except the blackberry) in a sauce pan and bring to a simmer until sugar melts and sauce is thickened and infused with flavors of all the ingredients. Add blackberry, cook for another minute and turn off the heat. Put aside.

Plating Scoop a big spoonful of the sweet puree and, in a quick motion, spread it diagonally across the plate (use square or rectangular flat plates). Using a food pincer, make a rectangular bed of the caramelized onion at the smaller end of the puree. Line up 2 tbsps of the fregola sarda "parallel" to the puree. Cut the duck breast into finger-thick slices. Place one piece of the duck on the bed of caramelized onion and randomly place the others (3-4 pcs) evenly on the plate. Some sitting upright and some lying down. Randomly place the mushrooms around the plate, filling up any empty space. Add micro green evenly around. Finish it with the blackberry sauce. Spoon the black berry and sauce over the duck meat. Bon appetite.