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Duck Confit INGREDIENTS • 1 Pz. Duck Breast • ½ Lt. Canola Oil • ½ Pz. Cinnamon Stick • 1 Pz. Star Anis • 3 Pcs. Black Peppercorn • 3 Pcs. Bay leaves • 1 Pz. Orange PREPARATION Heat  oil to 253°F,  add all the ingredients and confit the duck. Cacao Sauce INGREDIENTS • ½ Lt. Orange juice • 100 ml. Soy Sauce • 100 ml. Campange Vinegar • 150 gr. Brown Sugar • 100 gr. Bitter Chocolate PREPARATION Reduce all the ingredients into a pot until you get ¼ of the volume, stir the chocolate when hot is going down. Corn Purée INGREDIENTS • 30 gr. Chopped Onion • 5 gr. Minced Garlic • 10 gr. Minced Shallot • 50 gr. Yellow Corn Kernels • 100 gr. Potato • 20 gr. Bacon • 20 gr. Leek • Salt and Pepper • Butter PREPARATION Develop a simple mashed potatoes, fry the bacon until brown and book; sautée the leek into the bacon fat and book. Sautée the remaining ingredients and blend. Mix all and add salt and pepper. Vegetables INGREDIENTS • 30 gr. Carrot • 2 Pcs. Asparagus PREPARATION Confit the vegetables into the duck fat and serve.