1. Soak the duck legs in lard – completely covered – and cook over low heat for around 3 hours.
2. When cooked, drain, place on a tray and bake for around 10 minutes at 200ºC until browned.
3. Cook the rice.
4. Once cooked, add drained duck lard and mushrooms to a frying pan and sauté.
5. Add raisins, pine nuts and rice
6. Add some chopped coriander
7. Season to taste
8. Cut some julienned courgette, carrot and mushrooms
9. Sauté in olive oil and garlic

Duck sauce

1. Juice of 2 oranges, let reduce with a little sugar
2. Add some demi-glace (meat sauce)
3. Reduce until thick

Plating

1. Using a cylinder shape, add the rice to the plate
2. Add some vegetables
3. Duck leg on top of vegetables
4. Add the sauce
5. 2 orange segments

1. Cook the octopus;
2. At the end of the stew, drain it and add olive oil and garlic – until the octopus is completely covered.
3. Place in the oven for 20 minutes at 150ºC
4. Cooking the sweet potato
5. Blend with a magic wand
6. Add some salt, pepper and milk to taste
7. Grilling the pepper, at the end, we suggest putting it inside the plastic bag to peel the pepper.
8. Cut into julienne strips and season with olive oil and garlic

Plating

1. Add 3 spoons of sweet potato puree to the dish, add the pepper marinade after draining the oil.
2. Place the octopus on top of the pepper
3. Decorate with a little micro vegetables or baby vegetables