In a saucepan, combine water and salt, bringing it to a boil. Gradually whisk in the chickpea flour until well combined. Reduce heat and cook, stirring constantly, until the mixture thickens (about 5 minutes).

Set and Cut

Pour the thickened batter into a greased tray and let it cool for at least 30 minutes. Once set, cut into desired shapes.

Fry the Panisse

In a skillet, heat olive oil over medium heat. Fry the chickpea pieces until golden brown on all sides. Remove and drain on paper towels.

Celery Root

Cook Celery Root

In a saucepan, melt butter over medium heat. Add diced celery root, salt, and pepper. Sauté until tender, about 15-20 minutes.

Endive

Prepare Endive Salad

In a bowl, mix chopped endive with lemon juice, olive oil, and salt. Toss well and set aside.

Wildberry Mostarda

Make the Mostarda

In a saucepan, combine wildberries, mustard seeds, honey, and apple cider vinegar. Cook on low heat until thickened, about 10-15 minutes.

Spiced Jus

Prepare the Jus

In another saucepan, combine duck stock, soy sauce, five spice powder, and black pepper. Bring to a simmer and cook for 10 minutes.