Duck breast and leg, Quebec squash, sea buckthorn sauce, and radicchio salad

Cooking the duck breast

1. Score the skin of the duck breast with a knife.
2. Season generously on both sides with salt, pink pepper, and sweet gale.
3. Place the duck breast skin-side down in a cold pan, then gradually heat to melt the fat.
4. When the skin is golden brown, turn the duck breast over and sear the other side briefly.
5. Finish cooking in the oven at 375°F (190°C) for 10 to 15 minutes.
6. Let rest for 7 minutes before slicing.

Cooking the confit leg

1. Bake the duck leg confit at 375°F (190°C) for 15 to 20 minutes, until hot and crispy.

Quebec squash

1. Cut the squash into bite-sized pieces.
2. Mix with the duck fat, salt, and savory sprig.
3. Bake at 375°F (190°C) for 20 minutes, until tender.

Sea buckthorn sauce

1. Make a light caramel with the sugar and a little water.
2. Add the sea buckthorn and clementine juice, then the Madeira or sherry.
3. Simmer gently for 20 minutes to confit the fruit.
4. Separately, reduce the red wine until almost dry.
5. Add the veal stock, pepper, and thyme, then reduce to a glaze consistency.
6. Stir the candied sea buckthorn into the sauce.
7. Season with salt and pepper to taste.

Radicchio salad

1. Gently heat the cider vinegar and infuse the ground chaga.
2. Leave to cool and strain.
3. Mix the infused vinegar with the hazelnut oil and a little carmine.
4. Separate the radicchio (or endives) and basil leaves.
5. Season with the vinaigrette, fleur de sel, and black pepper.
6. Grate the sheep's cheese on top, then add the crushed roasted hazelnuts.

Plating

1. Slice the duck breast and arrange a few pieces with the confit leg.
2. Add the roasted squash and drizzle with sea buckthorn sauce.
3. Serve with the radicchio salad on the side.