Duck fillet with kumquat, fennel and tomato salad

Method:

Season with the spices and marinate for a few minutes. Cook in the pan skin-side down. Caramelise and de-fat. When it starts to colour remove it and the crushed garlic and thyme from the heat. Set the meat aside in a foil-covered pan. Fillet and serve. Lastly, boil some carrots and leek in salted water and aromatize with tandoori spices and ghee.

Carefully wash the kumquats, then put them in a saucepan with boiling water and let them boil for a minute. Remove from heat. Pour through a strainer and prick them eight to ten times. Weigh them and weigh out the same amount in sugar plus half a kilo. Pour the sugar into a saucepan, add  plenty of water and bring to the boil on a high heat.

Add the kumquats, boil and leave them in the syrup until the next day.

Then, remove the kumquats, put the syrup on a high heat and pour it hot over the kumquats. Repeat daily until the syrup has thickened into strings and the kumquats are transparent.
Cut the kumquats into cubes and set aside. Dice the tomatoes, marinate in sea salt, apple vinegar, thyme and olive oil. Set aside.

Cut the fennel using a mandoline slicer, whiten and aromatize with salt and olive oil. Cut the greens on angles and set aside. Create a mixture of seasonal shoots and edible petals. Mix the ingredients together in a bowl, season to taste with olive oil.