1 tsp fennel seeds, dry roasted in a pan (optional)
1 passion fruit, halved and spooned
For the Pickled Carrots
Cut the carrots into thick slices and cut them with a star cutter (or any cookie cutter) for an interesting shape.
Place all the ingredients for Pickled Carrots in Passion Fruit Stock in a pot and boil for 10 minute. Put the cut carrots and boil for another minute.
Leave carrots to cool in the liquor and pickle for at least 2 hours.
For the Pickled Gherkins
Roast the mustard seeds in a small pot until they pop.
Deglaze it with the Seasoned Rice Vinegar and simmer for 2 minutes. Season with a pinch of salt and pepper. Leave to cool.
Cut the cucumbers with a small ball cutter to make mini pearls.
Place everything in a vacuum jar for at least 2 hours.
For the Kimchi Paste
Cut the whole Chinese cabbage in half diagonally, wash and drain. Put it in a big mixing bowl.
Sprinkle salt generously between the leaves or rub slightly. Put aside for 2 hours.
In the meantime, Peel the pumpkin and cut into 3cm batons.
Make Kimchi paste; Mix everything together (chilli flakes, fish sauce and sugar) in a bowl very thoroughly, crushing it again and again by hand (it is best to put on kitchen gloves) so that it becomes as soft as possible. At the end, a dark red mass should be created, whose individual components are no longer clearly recognizable.
Crush the mixture repeatedly by hand with a kitchen glove on until it becomes a paste.
Dissolve a handful of glutinous rice flour in room temperature water. Put it in a sauce pan and bring it to boil at medium low heat until thicken. Add in the kimchi paste. Leave to cool.
Wash the Chinese cabbage thoroughly, drain and air dry for 30 minutes. Add the chilli paste and vacuum pack.
Place in a warm place and wait until the bag inflates.
When the pressure subsides from the vacuumed bag, the kimchi is ready.
For the Challans Duck
Score duck skin very finely. Place duck breast together with the Dark Soy Sauce in a vacuum bag. Vacuum seal.
Heat sous vide or a large deep pot of water. Set sous vide at 56 °C and cook for 35 minutes.
Place the bacon in a pan over low heat. Cook slowly to render bacon fat.
Keep the bacon in the pan and transfer fat to a sauté pan. Sweat vegetable brunoise in bacon fat. Raise the heat to medium. Stir and cook till vegetables are caramelised.
Add the tomato paste, brown sugar, honey, Plum Sauce and deglaze with duck stock. Bring to boil for 30 minutes.
Add the Premium Light Soy Sauce, Teriyaki Sauce in the pot and simmer at low heat for 1 hour. Season with a pinch of black pepper and salt. Pass the mixture through a fine sieve (either a tamis or chinois sieve). Sauce should be smooth. Set aside and keep warm for later use.
Remove the duck breasts from the vacuum bag.
To serve, season duck breasts with salt and pepper. Place them in a cold nonstick pan skin side down.
Pan-fry at low heat until its skin becomes nice and crispy. Turn the breast over and sprinkle on skin with a little brown sugar. Place under a preheated grill.
Remove from the grill and rest meat for 2 minutes. Slice the duck breast evenly about 5 slices. Dress it with reserved sauce and serve.
For the Carrot Puree
Put the salt on a baking tray and spread the washed carrots on top. Bake in the oven at 170°C for around 60-90 minutes (depending on its size) until small sugar drops come out from the carrots.
Make the roux and set aside.
Remove baked carrots from the oven. Peel carrots, chop them into smaller pieces and mix with roux and spices. Pass carrots and roux through a fine sieve. Fill the filtered puree into a piping bag.
For the Grilled Tofu
Cut the tofu into nice shapes as you prefer. Pat dry.
Heat a non-stick pan at medium heat. Add cooking oil and swirl it around. Panfry briefly until it is slightly till light golden brown.
For Salad in Passion Fruit Dressing
Pick and destem lettuce, frisee and pea sprouts. Tear into a preferred shape. Put in a salad bowl.
Dress with the Passion Fruit Dressing Sauce. Set aside to garnish the final dish.
Prepare the pickles and kimchi first. Then prepare the duck, followed by the duck sauce and finally the carrot puree, grilled tofu and salad.