Clean the carrots and cut the stalk diagonally. Clean Romanesco and divide into large roses, if possible on the spot. Cook the carrots in boiling salted water for 7 to 8 minutes. Add romanesco after 3 to 4 min. Rinse the vegetables and drain well. Later, place in a wide saucepan with 40 g butter and 3 tbsp. water and season with salt.
2. peel the savoy leaves, clean them and remove the thick veins. Cook in boiling salted water for 3 to 4 minutes, rinse, squeeze well and cut into thin strips.
Peel and finely dice shallots. Sauté bacon and shallots in 10 g butter. Add heavy cream, simmer for 2 minutes, season with salt and season with pepper.
Tie duck with spaghetti, season with salt and season with pepper. Place in a juice pan, roast in a heated oven at 210 degrees for 70 to 75 min. until golden brown and crispy (gas 3-4, convection oven 1 hour at 210 degrees ). Sprinkle from time to time with the frying fat. The frying fat flow through a fine sieve. 4.
In the meantime, boil the chicken stock to 50 ml. Add whipped cream, peppercorns and mountain pepper. 5.
5. boil the potatoes in their skins in salted water, peel them, cut them in half once and put them on a baking tray. Steam in the oven at 100 °C for 10 minutes (gas 1, convection oven 100 °C). Then press through potato ricer and mix while still warm with remaining egg yolk, semolina, butter, nutmeg, pepper, salt, flour and corn starch.
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