Slow-roasted Carrots, Wheat Berries, Crispy Duck Skin, and Cumin

METHOD:

For the Carrot-Duck Crumble:
Preheat oven to 200°F. In a bowl, toss carrots with olive oil and season with ¼ teaspoon salt. Place the carrot slices on a sheet tray lined with a silicone baking mat and bake in the oven until dried, about 1 hour. Remove from oven and cool at room temperature. Cut chips into ¼-inch pieces.

In a meat grinder fitted with a small die, grind duck skin. In a medium-sized, straight-sided pan, combine duck skin and water. Cook over medium-low heat until water evaporates, about 30 minutes. Drain off half the rendered duck fat and reserve for Roasted Carrots. Return pan to stove and, over low heat, crisp duck skin until golden brown, about 20 minutes. Drain on paper towels and cool at room temperature.

In a large, straight-sided pan, heat oil to 266°F. Drop shallots into oil and cook, stirring constantly, until shallots are golden brown, 12 to 15 minutes. The oil should reach 266°F. Strain the shallots, drain on paper towels, and cool at room temperature. Chop shallots into small pieces.

In a bowl, combine carrots, duck fat, and shallots; season with curry, cayenne, and ½ teaspoon salt.

For the Slow-Roasted Carrots:
Preheat oven to 250°F. In a large sautior, melt duck fat over medium heat. Add carrots and transfer to oven. Roast carrots for 2 hours, basting and rotating every 15 minutes. Drain most of the duck fat from the pan and transfer to the stovetop. Over high heat, continue cooking carrots, basting with duck fat. Add the garlic, thyme, rosemary, butter, and salt. Continue cooking until butter is browned, about 8 to 9 minutes. Remove carrots from fat and drain on paper towels.

For the Wheat Berries:
In cheesecloth, combine celery, carrots, onion, garlic, and lemon zest; tie with twine to create a sachet. In a medium saucepan, combine sachet, wheat berries, and chicken stock; bring to a simmer over medium heat. Cook wheat berries until they are tender but maintain their shape, about 1 hour 30 minutes and up to 2 hours. In a bowl, whisk together lemon olive oil, lemon juice, and ¼ plus 1/8 teaspoon salt. Strain cooked wheat berries through a chinois and discard the sachet. While warm, season the wheat berries with the lemon vinaigrette and season with salt.

For the Cumin Oil:
In a sauté pan, toast the cumin seeds over medium heat until fragrant. In a blender, combine cumin and oil and emulsify. Strain oil through a fine mesh chinois lined with cheesecloth.

For the Carrot Sauce:
In a small saucepot, add carrot juice and reduce to 1½ cups. Strain juice through a fine mesh chinois. In a blender, combine mascarpone, mustard, and ½ tablespoon Cumin Oil. Season with salt and lemon juice.

To Assemble and Serve:
Cut 2 Slow-Roasted Carrots in half and plate. Spoon 2 tablespoons Carrot Sauce across the Slow-Roasted Carrots. Spoon ¼ cup Wheat Berries across the carrots and top with Carrot-Duck Crumble. Finish with 1 teaspoon Cumin Oil and garnish with carrot tops.