Braised aubergine with cockscomb and duck tongue

Fill the aubergine with cockscomb and duck tongue and braise in stock about five hours; the natural collagen means no gelatin is added.

Take out the aubergine and leave at room temperature; it gels and absorbs the stock's flavour like a sponge.

Cut the very soft aubergine into dice; strain the stock to use as a coating.

Chop the cockscomb and smear it on top of the aubergine with a spatula; 'quickly shack it so it freezes' (as transcribed).

Dip the cold aubergine in the stock so the gelatin sets on it at once.

Blend the aubergine trimmings and season with smoked salt for a smoked aubergine puree.

Fry the duck tongue until crispy.

Plate the coated aubergine, caviar on one piece, with the smoked aubergine puree, fried duck tongue and pine salt; serve fried duck tongue with pine salt on the side as a snack.