Kei Kobayashi-style yuzu stew

Ingredients
Serves 4
1 zest of yuzu
2 duck fillets
6 carrots
chicken stock
2 baby leeks
4 baby turnips
2 brussels sprouts
1 tbsp maple syrup
2 tbsp red miso
1 tbsp. duck juice
1 tsp ground black sesame seeds
Juniper seeds
Peppercorns

Preparing the recipe
Preparing the marinade
Combine the maple syrup, red miso, duck juice, ground toasted black sesame seeds, chopped juniper seeds, cracked peppercorns and yuzu zest.

Cooking the duck
In a casserole dish, sear the duck fillets on the skin side and cook for 2 minutes over a low heat; turn them over and cook for 2 minutes on the other side. Brush with the marinade, place in the oven at 180°C (gas mark 6) for 3 minutes, then leave to rest.

Preparing the carrots
Peel the carrots. Trim and cook for 7 to 8 minutes in 1 litre of chicken stock, adding the yuzu zest. Remove.

Presentation and finishing touches
To decorate the plate, cook the baby vegetables and Brussels sprouts in the chicken stock. To serve, pour the hot yuzu-infused vegetable stock over the sliced duck and vegetables.

Source :

https://madame.lefigaro.fr/recettes/pot-au-feu-au-yuzu-020210-6990