Bring the water, sugar, salt, herbs, garlic and pepper to the boil for 5 minutes. Cool and refrigerate. Trim the duck breasts and add to the brine for two hours. Remove and pat dry. Lightly score the skin then place skin side down into a non stick pan. Cook until golden. Remove the fat as it accumulates. Turn and cook flesh side down for 5 minutes. Rest until required in a 60c oven.
For the dashi:
bring the juice to the boil and add the bonito flakes. Keep warm until they sink. Strain through muslin then use a wand blender to add the xanthum gum. Blend until slightly thickened. Reserve.
Whisk the miso with the egg yolk. Stand for ten minutes then skim any bubble from the surface. Place in a tray lined with plastic wrap and steam for 15 minutes at 70c until just set. Heat an oven to 160c. Slice the Fuji apples with a mandolin and place in over lapping patters on baking paper between heavy baking sheets. Bake until golden.
Use a small Parisian baller to scoop pearls of Granny Smith apple into vacuum bags. Vacuum with a little dashi to make translucent.
Place a slice of miso custard onto each plate. Slice each duck breast in half length wise and trim. Saute the enoki. Place a piece of breast on each plate and garnish with the enoki. Add the apple pearls to the warmed dashi and spoon a little over each breast. Add an apple gallette to each plate and a grind of white pepper.
Recipes by Mark Best, Marque Restaurant. Photography by Stuart Scott.