Prep For the Smoked Duck Breast:

1. Pat dry duck breast with a paper towel.
2. Weigh ingredients in grams by the percentage of the weight of the duck.

For the Pickling Spice Recipe:

1. Grind in a blender until a powder.

For the Smoked Duck:

1. Rub the seasoning onto the duck and place it in a vacuum seal bag, remove oxygen from the bag. Let it cure for 2 days in the refrigerator.
2. After 48 hours, wash the breast with water, don’t pat dry, and place on a seasoning rack skin side up to allow air circulation and to create a pellicle.
3. Place into a 200º smoker with oak and almond wood and cook until internal temp of 140º. Place back into the refrigerator until cool.
4. Use a very sharp knife and slice at 1/8 to 1/4 inch (2mm setting on deli slicer).
5. Place on parchment paper until use.

For the Parsnip and Maitake Whip:

1. Place all the ingredients into a pot over medium heat. Cook until tender.
2. Place into a blender and purée until smooth.
3. Pass through a strainer.
4. Set to cool. Set aside for future use.

For the Marmalade:

1. Place all the ingredients in a pot and cook at medium heat until it simmers- not allowing to boil- until manderquat skin is tender.
2. Immediately set to cool in the refrigerator and or ice bath.

For the Emmenthaler:

1. Sliced to 1-mm slices

For the Crostini:

1. Using a bread knife slice your favorite seeded bread 1/4 inch thick.
2. Drizzle heavily with good olive oil.
3. Place on a baking sheet and cook for 2-1/4 minutes in a preheated 500º oven.

Final Arrangement:

1. Smear parsnip maitake whip onto crostini.
2. Place cheese over that, place back in 300º oven for 1 minute until cheese melts, and remove from the oven.
3. While hot place duck slice over cheese, remove citrus from marmalade, and garnish.
4. Serve with a glass of Les Deux Frères.