Duck Tongue, Little Cos, Sprouts and Mint

Duck Tongue
1kg duck tongue
150g salt
40g sugar
50g duck fat
2 twig thyme

Cure the duck tongue with salt and sugar for 3 hours. Vacuum the tongue with a spoon full of duck fat. Cook it for 10 hours at 85C. Cool to room temperature. Remove the tongue from the bags and remove the bone

Nettle puree
250ml vegetable stock
500g nettle leaves
4g gellan
2tsp butter
Hint garlic

Put the vegetable stock over medium heat, blanch the nettle for 2-3min. Drain reserve the stock. Then put the leaves, garlic into the Thermomix and blend to a puree.

Boil 250ml vegetable stock with gellan and dd it into the puree with the butter, season and set it side in the fridge to cool down. When cool down and very hard, put the puree into the Thermomix and puree until you get a smooth paste and pass it true a fine sieve.

Pine Needle gel
5gr gellan
0.5l water
200gr pine needle

Brue the pine needle with water, like a tea and let it infuse 5-10 minutes. Pass and reheat the pine needle tea to 85 °C, add the gellan and salt (to taste), let it cool down. After is cold and hard put the jelly into the Thermomix and mix on high speed for 2 minute, pass and fill into a squeeze bottle

Julienne of cos lettuce
Shaved radish (2-3 kinds)
Mint leave thinly snipped
Rice wine vinegar
3 different sprouts
3 different flowers

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