Barbecued dry-aged duck with purple sprouting broccoli, sherry and ajo bianco

Start the fermented garlic and juniper honey 9 days before you want to serve the dish. Dilute the honey with the water in a sterilised clip-top jar or a jar with an airtight lid, then add the crushed juniper berries and garlic

Leave the honey to ferment in a cool, dark place at room temperature for 2 days, then 'burp' the jar by opening it to release the pressure

Leave to ferment as above to 1 week before using, then store in the fridge

Start the pickled mushrooms the day before you want to serve the dish. Preheat a generous splash of oil in a frying pan until smoking hot. Fry the shiitake mushrooms and, once coloured, remove from the pan with a slotted spoon, reserving the oil in the pan

Heat the oil back up on a low heat and add shallots, ginger, garlic and jalapeño. Sweat until soft but not coloured, then add the black garlic and mix into a loose ragù consistency

Add the shiitake mushrooms back into the pan along with the oil, rice vinegar and, once it has reduced slightly, the tamari and powdered nori. Bring to a simmer

Place the toasted spices and chilli flakes in a small muslin bag. Add this to the pan, cover the surface with a cartouche (a disc of baking paper) and let the mixture cook on a low heat for 2 hours. Remove from the heat and allow it to cool, then infuse it in the fridge for 12 hours. Remove the muslin bag and set aside until needed

For the duck sauce, place a large stock pot on a high heat with some of the reserved excess fat from the neck of the duck. Render the fat, then add a knob of butter and melt it until foaming. Add the duck trimmings and cook until browned, then remove and set aside, leaving the rendered fat in the pan

Add the garlic and shallots to the pan and fry in the rendered fat to achieve a good caramelisation (do not sweat them). Return the roasted trimmings to the pan and deglaze with the Madeira and sherry, scraping the bottom of the pan to release the caramelisation. Reduce until syrupy

Add the chicken stock, thyme and bay leaves and simmer gently for approximately 45 minutes, skimming any fat or froth regularly, until it has thickened, reduced by half and is full-bodied in flavour – do not let it boil

Meanwhile, for the sherry gastrique, place the sugar and sherry vinegar in a saucepan and bring to the boil. Cook until it has reduced to a syrup consistency, then whisk in the sherry whilst still hot. Allow to cool until thickened to a light honey-like consistency then transfer to a squeezy bottle and set aside until needed

For the almond 'ajo bianco' sauce, place the garlic clove in a small saucepan and cover with cold water. Bring to the boil, then drain and refresh with cold water. Repeat the process twice more

Meanwhile, simmer the almonds in the almond milk until completely tender, then transfer to a blender with the blanched garlic and oil. Blend until completely smooth, then season with the sherry vinegar and salt. Pass through a fine mesh sieve for a silky finish. Set aside until needed (cover the surface with cling film to stop it forming a skin)

For the broccoli elements, first blanch the florets in well-salted boiling water, then refresh immediately in iced water. Set aside until needed

Char the stems in a hot dry frying pan over a high heat until tender and deeply coloured then remove and finely chop. Set aside until needed

For the sherry vinegar gel, combine the vinegar, water, sugar and agar agar in a saucepan. Bring to the boil and cook for 1 minute to activate the agar. Pour into a container and allow to set completely. Blend until smooth and transfer to a piping bag

Once you’re happy with the flavour of the duck sauce base, pass through a fine mesh sieve and place in a clean pan. Reduce to a coating consistency, taste and season (it may be seasoned enough from reduction alone) then strain through a fine mesh sieve again and keep warm for serving

For the duck, score the skin in fine, even lines, taking care not to cut into the flesh, then set aside for about 30 minutes to allow the duck to come up to room temperature

To use the fermented honey as a glaze for the duck, strain the honey, discarding the solids, and let it down with a little water to make it easier to brush onto the duck

Set up a charcoal grill for indirect grilling

Preheat a dry frying pan over a high heat. Season and ssear the duck crown until the skin is evenly golden and lightly rendered. Transfer the duck to the medium charcoal grill and cook slowly until evenly cooked through and the skin is crisp and lacquered, turning every 10 minutes – this should take around 50 minutes. Set the duck aside to rest before carving

Render the remaining reserved duck fat trimmings and keep warm for finishing the dish

When you’re ready to serve, gently reheat the sauce and ajo bianco. Reheat the charred, chopped broccoli stems then combine with the crushed black garlic and infused pickled mushrooms to form a rough purée

Grill the broccoli florets until hot through and you’ve achieved a good caramelisation, then dress with warm duck fat and lightly glaze with some sherry gastrique

Carve the duck breast, lightly brush with the wild garlic and juniper honey and season with sea salt

To plate, place a quenelle of the black garlic and broccoli stem purée on the plate and dot with the sherry vinegar gel. Spoon the ajo bianco sauce alongside and top with the charred broccoli florets. Add the sliced duck alongside, then spoon the duck sauce into the centre of the plate. Garnish with the micro nasturtium leaves and petals and serve immediately