Michelin Star Recipe Design

“Eclipse of Sea & Forest”

A 3‑star‑level, multi‑component tasting piece that marries the briny depth of the ocean with the earthy perfume of the forest, using a handful of daring pairings and a suite of modernist techniques.

---

1. Conceptual Narrative

At the moment of an eclipse the sun, moon and stars converge—light is swallowed, then reborn.
Eclipse of Sea & Forest captures that fleeting drama:

Element	Symbol	Culinary Metaphor
Black Garlic‑Miso Caramel	The darkness that precedes the eclipse	Deep, umami‑sweet glaze that “shadows” the plate
Sous‑Vide Duck Breast, Smoked with Kelp	The moon’s cool, silvery light	Tender, luminous protein with a briny, marine whisper
Sea Urchin (Uni) & Yuzu Caviar	The sun’s final burst of brilliance	Silky, oceanic richness punctuated by bright citrus pearls
Fermented Black Tea‑Infused Soil	The forest floor, rich in hidden life	Crunchy, earthy “soil” that grounds the dish
Yuzu‑Scented Air (Espuma)	The fleeting after‑glow of the eclipse	Light, aromatic vapor that lifts the palate
Edible Gold Leaf & Micro‑Herbs	The stars that appear in the dark	Visual sparkle and aromatic finish

Together the components create a narrative arc: dark → luminous → bright → grounded → ethereal → radiant.

---

2. Component Overview & Ingredient List

Component	Primary Ingredients	Supporting / Technique‑Specific Ingredients
A. Black‑Garlic‑Miso Caramel	Black garlic (slow‑roasted), white miso, demerara sugar, aged balsamic vinegar, sea‑salt	Unsalted butter, water
B. Sous‑Vide Duck Breast (Kelp‑Smoked)	Duck breast (center‑cut, 200 g each), kelp sheets (kombu), smoked sea‑salt, thyme, cracked pink pepper	Vacuum bag, sous‑vide circulator, smoking gun
C. Uni & Yuzu Caviar	Fresh uni (sea urchin roe), yuzu juice, agar‑agar, calcium lactate, sodium alginate	Distilled water, fine‑mesh sieve
D. Fermented Black‑Tea Soil	Black tea leaves (Lapsang Souchong), black rice, black garlic powder, activated charcoal, sea‑salt	Olive oil, dehydrator or low‑temp oven
E. Yuzu‑Espuma (Air)	Yuzu juice, soy lecithin, light simple syrup	Hand‑held frother
F. Garnish	Edible gold leaf, micro‑shiso, micro‑tarragon, micro‑cress, micro‑radish, edible flower (e.g., violet)	None

---

3. Sourcing Notes (Specialized Ingredients)

Ingredient	Where to Source	Tips
Black Garlic	Specialty Asian markets or boutique producers (e.g., The Garlic Farm, USA)	Choose bulbs that are deep amber, soft, and fragrant.
White Miso	Japanese specialty importers (e.g., Marukome, Hikari)	Look for “Shiro Miso” aged 6‑12 months for depth.
Sea Urchin (Uni)	Fresh‑catch fishmongers (Pacific coast, Japan) – order the same day	Keep on ice, use within 24 h; ask for “fresh, unsanitized” roe.
Yuzu	Asian market or specialty citrus growers (California, Japan)	Use both juice and zest; freeze juice in ice‑cube trays for convenience.
Lapsang Souchong	High‑quality tea houses (e.g., Teavana, local tea roasters)	The smoky profile is essential for the “soil”.
Kelp (Kombu)	Japanese grocery stores or online (e.g., Umami Mart)	Opt for “premium” or “dried” kombu, 10 g per duck.
Edible Gold Leaf	Culinary supply companies (e.g., Gold Leaf Co.)	24‑karat, pre‑cut sheets, 0.5 µm thickness.
Micro‑Herbs	Local micro‑farm or hydroponic supplier	Order a mixed tray; keep refrigerated.
Activated Charcoal	Food‑grade (e.g., Nature’s Way)	Use sparingly; it gives the “soil” its deep black hue.

---

4. Advanced Techniques & Equipment Required

• Sous‑Vide circulator (precision 55 °C ±0.1 °C)
• Smoking gun with kelp/sea‑salt chips
• Spherification kit (calcium lactate, sodium alginate)
• Dehydrator or low‑temp convection oven (45 °C)
• Immersion blender for espuma
• Fine‑mesh sieves (30 µm) for uni purée
• Silicone molds (2 cm diameter) for caviar pearls
• Plating tweezers, micro‑squeeze bottles, and a chilled plate

---

5. Step‑by‑Step Instructions

A. Black‑Garlic‑Miso Caramel (Sauce & Glaze)

1. Caramel Base – In a heavy saucepan, melt 80 g demerara sugar with 30 ml water over medium heat until amber.
2. Add Black Garlic – Stir in 4 peeled black‑garlic cloves (mashed) and 1 tsp aged balsamic vinegar. Simmer 30 s.
3. Miso Integration – Whisk in 2 tbsp white miso, 30 g unsalted butter, and 1 g sea‑salt. Keep warm (≈45 °C).
4. Finish – Strain through a fine sieve; set aside in a warm bain‑marie.

Yield: ~120 ml glaze.

B. Sous‑Vide Duck Breast (Kelp‑Smoked)

1. Prep – Score duck skin in a cross‑hatch pattern, season with pink pepper, sea‑salt, and thyme.
2. Vacuum Bag – Place duck breast, 1 g kelp sheet (crushed), and a drizzle of olive oil into a vacuum bag. Seal.
3. Sous‑Vide – Cook at 55 °C for 1 h 30 min (medium‑rare).
4. Sear – Remove, pat dry. Heat a stainless pan until smoking hot; sear skin side 1 min, flesh side 30 s.
5. Smoke – Transfer to a shallow tray, cover with a dome, and inject kelp‑smoked sea‑salt vapor for 30 s using the smoking gun.
6. Rest & Slice – Rest 5 min, slice 5 mm thick on a bias.

C. Uni & Yuzu Caviar (Spherification)

1. Uni Purée – Gently rinse uni, drain, and blend with 10 ml yuzu juice and 5 ml light simple syrup (1:1 sugar‑water) until just combined; avoid over‑mixing.
2. Alginate Bath – Dissolve 0.5 % sodium alginate in 500 ml distilled water; blend with immersion blender, let rest 30 min to remove air bubbles.
3. Calcium Bath – Dissolve 2 % calcium lactate in 500 ml water, chill.
4. Form Pearls – Using a syringe, drop uni‑yuzu mixture into the calcium bath (≈2 mm spheres). Let sit 45 s, then rinse in a clean water bowl.
5. Store – Keep pearls in a chilled container (covered with a thin layer of yuzu juice) until plating.

D. Fermented Black‑Tea Soil

1. Tea‑Infused Oil – Infuse 30 ml extra‑virgin olive oil with 5 g Lapsang Souchong for 24 h at 4 °C; strain.
2. Soil Mix – Combine 40 g black rice (cooked, cooled), 5 g activated charcoal, 2 g black garlic powder, and 2 g sea‑salt. Drizzle tea‑oil (≈15 ml) and toss to coat.
3. Dehydrate – Spread thinly on a silicone mat; dehydrate at 45 °C for 6 h until crisp.
4. Grind – Pulse in a food processor to a coarse, sand‑like texture.

E. Yuzu‑Espuma (Air)

1. Foam Base – Mix 60 ml yuzu juice, 10 ml light simple syrup, and 2 g soy lecithin.
2. Aerate – Using a hand‑held frother, whisk vigorously until a stable foam forms (≈30 s). Keep chilled.

F. Final Garnish

• Gold Leaf – Cut into 2 mm squares with tweezers.
• Micro‑Herbs – Keep dry, store in a sealed container.
• Edible Flowers – Pat dry; keep chilled.

---

6. Plating Blueprint

1. Plate Choice – 10‑inch black matte rectangular plate (cold).
2. Base Layer – Soil
   • Using a small, shallow ring (2 cm radius), press 10 g of black‑tea soil into the center, creating a shallow “bed”. Gently lift the ring to leave a clean, circular mound.
3. Duck Placement
   • Lay two overlapping slices of duck breast diagonally across the soil, skin side up, slightly offset to reveal the glaze.
4. Glaze
   • Brush the black‑garlic‑miso caramel over the duck skin in a thin, artistic swipe, allowing a few drips to fall onto the soil for contrast.
5. Uni & Yuzu Caviar
   • Using a small spoon, place four yuzu pearls atop the duck slices, spaced evenly.
   • Add a single spoonful (≈5 g) of uni purée beside the pearls, using a silicone brush to create a subtle “wave” pattern.
6. Espuma
   • With a fine‑bore squeeze bottle, draw a thin line of yuzu‑espuma across the plate, parallel to the duck, then lightly blow a soft cloud of foam over the entire composition (use a small handheld blower or the frother’s “air” setting).
7. Micro‑Herbs & Gold
   • Scatter micro‑shiso, micro‑tarragon, micro‑cress, and micro‑radish asymmetrically around the soil.
   • Place two gold‑leaf squares on the duck skin, allowing them to catch the light.
8. Finishing Touch
   • Lightly mist the plate with a yuzu‑vinegar vapor (using the smoking gun with a few drops of yuzu juice) to add a fleeting aromatic veil.

Visual Goal: A dark, earthy circle (soil) with a luminous, silver‑skin duck, punctuated by bright pearls and a whisper of foam—reminiscent of an eclipse’s contrast and fleeting brilliance.

---

7. Service & Timing

Step	Time Before Service	Action
Prep all components (except plating)	2 h	Store duck (refrigerated), keep caviar in chilled yuzu bath, foam in a chilled bowl, soil in a dry container.
Final plating	0 min	Assemble as described; foam and vapor should be applied immediately before the guest receives the plate.
Table‑side flourish	0 min	Optionally, a brief smoke‑infusion (kelp‑smoked sea‑salt chips) can be ignited at the table for dramatic effect.

---

8. Suggested Wine Pairing

• White: 2019 Riesling Grand Cru (dry, high acidity) – mirrors yuzu brightness and cuts the richness of duck.
• Red (optional): 2018 Pinot Noir from the Willamette Valley – light tannins, earth notes that echo the tea‑soil.

---

9. Final Thoughts

Eclipse of Sea & Forest is a study in contrast and harmony:

• Contrast – dark caramel vs. luminous yuzu, earthy soil vs. ethereal foam.
• Harmony – each element is bound by a unifying thread of umami (black garlic, miso, uni) and citrus (yuzu).

The dish demands meticulous preparation, precise temperature control, and an artistic eye for plating—exactly the hallmarks of a Michelin 3‑star experience. Enjoy the journey from darkness to light, and let each bite tell the story of the eclipse. Bon appétit!