Pan-Roasted Duck Breast with Vanilla Cauliflower Silk and Blackberry Jus

Score the skin of the duck breast in a tight crosshatch pattern, being careful not to cut into the flesh. Season generously with sea salt. Place the duck breast skin-side down in a cold, dry pan. Heat gently over medium-low heat to slowly render the fat, pouring off excess fat as it accumulates, until the skin is intensely golden and paper-thin (about 8-10 minutes). Turn the breast over and cook for another 2-3 minutes until medium-rare. Rest for 10 minutes before slicing.

Steam the cauliflower florets until completely tender. Transfer to a high-powered blender. Add the ghee, sea salt, and the scraped seeds of the vanilla bean. Blend on high speed for 2 minutes until perfectly smooth, glossy, and silk-like. Keep warm.

In a small saucepan, combine the duck stock, muddled blackberries, and dried hibiscus flowers. Simmer gently until reduced by two-thirds and thick enough to coat the back of a spoon. Strain through a fine-mesh sieve, press to extract juices, and stir in the apple cider vinegar to balance.

Swipe a generous spoonful of the warm Cauliflower Silk across each plate. Slice the duck breast at an angle and fan it alongside the puree. Spoon the glossy Blackberry Jus elegantly around the duck.