Duck breast, morel, and Jerusalem artichoke. Gonzalo Aramburu at Aramburu

Ingredients for morels.

• 200g fresh morels. *150g fresh portobello mushrooms. *100g guanciale. *4 shallots. *2 cloves of garlic. *25g thyme. *30g chives. * Brandy.

Ingredients for duck and pineapple reduction

• 10 duck carcasses. *2 heads of garlic. *2 kg of large onions. *1 kg of carrots. *500 g of celery. *500 g of fennel. *1 bottle of red wine. *600 g of pineapple. * Rosemary. * Thyme.

Ingredients for Jerusalem artichoke puree

• 1 kg of Jerusalem artichokes. *50 g of butter. *2 cloves of garlic. *150 cc of vegetable stock.

Ingredients for duck breast

• Duck breast. * Garlic. * Thyme. * Butter.

Preparation of morels

• Cut the guanciale into a brunoise and sauté until it releases all the fat.
• In the same pan, cook the garlic, shallots, thyme, morels, and portobello mushrooms, all diced. Deglaze with brandy.
• Once the alcohol has evaporated, season and finish with fresh chives. Refrigerate and once cold, place in 200g piping bags.

Preparation of the duck and pineapple reduction

• Brown the bones.
• Brown the vegetables and deglaze with red wine.
• Cover with water, add the herbs and cook at 90 degrees for 8 hours. Skim off the fat and reduce.
• Add pineapple and cook until the fiber breaks down.
• Process and sieve.

Preparation of Jerusalem artichoke puree –

Peel the Jerusalem artichoke.

• Steam with garlic.
• Process with butter and vegetable stock in a Thermomix at speed 10, for 10 minutes, until smooth.
• Reserve.

Preparation of duck breast –

Dry the duck breast in the refrigerator for a day to remove excess water.

• Brown over medium heat in a pan and degrease the skin.
• Finish with butter, garlic and thyme until it reaches the desired consistency.
• Let it rest.