Pan-fried duck breast with a yaki onigiri (crispy fried rice ball) topped with a morel mushroom stuffed with duck liver pate, in a clarified duck dashi consomme. Japanese-themed. 

Matt W: "It's a consomme. I'm making a duck dashi that I'm going to clarify. There's some duck necks, duck wings, duck leg, some ginger, carrot, kombu. I'm going to serve that with duck breast, morels stuffed with duck liver pate, and a crispy yaki onigiri - a toasted rice ball. One of my earliest food memories is making onigiri with my granddad." 

Anna: "What's tricky about a consomme is once you've made your stock, you're going to clarify it. When you clarify a consomme you whip up your egg whites, and then you whisk them in cold. The egg white floats to the top and sits on the stock like a raft. You must keep stirring before the raft is formed."