### Duck Braise
2 duck breasts
Small bunch fresh dill

### Duck Sear
1 tsp coriander seeds, crushed
2 tbsp olive oil
2 tsp fish sauce
Small bunch fresh oregano

2 tbsp molasses (defrutum sub)
1 tbsp wine     (defrutum sub)

### Sauce
2 tbsp red wine vinegar
2 tsp honey
2 tsp diced arugula
2 tsp diced celery leaves
1 tsp each of:
    Black pepper
    Cumin
1/2 tsp each of:
    Onion powder
    Garlic powder

1 tbsp flour
1 tbsp duck fat or butter

Fresh oregano for garnish

## Duck
1. Break down.
2. Put duck breasts in water, add sprig of dill and salt, boil, simmer 45 minutes.

### Duck sear
3. Combine olive oil, fish sauce, coriander, oregano in pan, whisk until combined. Add duck, drizzle with half of defrutum sub. Sear skin down until brown, flip and brown again, remove, set aside.

### Sauce
4. Combine remaining defrutum with all sauce ingredients except flour and butter, whisk together in bowl.
5. Combine flour and butter/fat with pan drippings, whisking together to make a roux.
6. Add sauce ingredients, plus 1 cup of duck broth, whisk until thickened.

Serve with mensae:

1. Make sponge of 40g whole wheat flour, 40g water, 5g yeast, let sit for half a day+.
2. Dissolve sponge in 160g water.
3. Add 250g whole wheat flour.
4. Knead until smooth. Let dough rise 1hr.
5. Divide in 2, flatten to discs. Let rest 30min.
6. Grill in a small amount of olive oil on one side until it begins to inflate, then flip and grill until golden brown.