Add all of the ingredients in the stand mixer and mix with dough hook until well incorporated. Remove from bowl and manually knead. Place in vacuum bag and seal on high or wrap tightly in plastic wrap and rest at least one hour.
Lamb Leg Marinade
Add all the dry ingredients to the bowl of a ThermoMixer or Robot Coupe. Blitz until powdered. While blitzing, add water until a paste forms.
Marinated Lamb Leg Mousse
Rub marinade all over the lamb leg and let sit in the fridge for 4-6 hours.
Rinse the lamb. Cover the leg in Koji powder, place on a sheet tray and let sit in the fridge for 48 hours.
Rinse the lamb leg. Place in a vacuum bag with the duck fat and cook sous vide at 79C for 12 hours.
Remove from the vacuum bag and strain the liquid. Add shoyu, birch syrup, and French’s Dijon Mustard. Reduce liquid by half. Cut the lamb into small chunks and place in the bowl of the Robo Coupe. While blitzing the lamb leg, add the reduced liquid. Season to taste.
Anolini Sole Pasta
Roll out the pasta dough to the thinnest setting. Make 28 balls of lamb mousse, using 15 grams per ball. Place the meat on the bottom half of the pasta sheet with roughly 1.5 inches in between. Fold over the pasta so the meat is covered and gently press down the dough around the lamb meatballs. Using an Anolini Sole pasta stamp, carefully stamp out the pasta.
Bring a pot of salted water a boil. Boil the pasta for 2-3 minutes. Have a pan with 25g of butter gently warming up until the butter browns. Remove anolini from the water, shake off as much water as possible and toss in the brown butter pan with a pinch of salt. Reserve for plating.
Roasted Duck Jus
Place all the ingredients in a large pot and cover with 2 inches of water. Bring to a simmer while skimming the top with a ladle to remove impurities. Drop the temperature slightly and let simmer for 12 to 18 hours.
Strain the stock and let cool in the fridge overnight. Remove the fat cap and reduce by 75%. Let cool at room temperature until ready to use.
Sour Cream Emulsion
Mix together the ingredients in a pot and place on stove at low heat until ready to serve.
Crispy Fennel Bulb
Slice the fennel bulb on a meat slicer roughly 1.55mm thick. Lay the slices on a tray with parchment paper. Dust fennel slices with coriander, salt and orange zest. Drizzle with camolina oil.
Place another sheet of parchment on top of the fennel bulbs and top with another tray to keep it flat. Bake at 280°C for 14 minutes or until golden brown. Remove from tray and place on paper towel. Once dried, place in a dehydrator and dehydrate for 12 hours at 50°C and reserve for use.
Caper Lemon Foam
Blitz ingredients in a blender. Strain through a fine mesh strainer and use a hand held milk frother to re-foam when ready to serve.
Crispy Sweetbreads
Bring a pot of water to a boil. Place sweetbreads in boiling water for 4 minutes until firm and place in an ice bath. Once cooled, remove excess membrane and portion sweetbreads, roughly 10 g pieces.
Set deep fryer to 375°C. Coat sweetbreads in flour and fry until golden brown. Place on paper towel and dust with salt and mesquite powder.
For Serving
Make three large spoon swipes of the duck jus and sour cream emulsion. Gently dust the plate with the fennel pollen. Place 7 anolini on the plate as well as 5 crispy sweetbreads. Place the lemon caper foam sporadically on the plate, roughly 4 spoonfuls. Place 2 crispy fennel bulb pieces and 5 sunflower shoots. Serve.
