Method
Peel, cut and cook all of the garnishing vegetables, duck legs and pork breast together in duck stock on low heat. Prepare the tofu dressing by mixing all ingredients together. Season the sweetbread and sauté with 20g of butter. Season the duck liver and sauté on high heat, place on absorbent paper. Heat tofu in the duck stock, place in serving dish and top with a spoon of dressing. Add meat and vegetables with duck stock and serve with mustard and Korean spice.