Place lamb neck in a 6-inch-deep pot and cover with duck fat. Cover pot with aluminum foil. Bake for 3 hours, then remove lamb neck from fat and let cool. Discard the rings of exterior neck fat. Pull the meat from the bones, being carful to remove any small spur-like bones or hard-to-chew cartilage. Refrigerate until ready to use.
For the sunchoke puree: Place sunchokes in a pot and cover with demi-glace. Bring to a simmer over medium-high heat, then cook sunchokes until soft, about 20 minutes. Allow to cool. Place contents in a blender, then add butter and puree. Season to taste.
For the Brussels sprouts: Core Brussels sprouts with the tip of a paring knife, then peel off leaves. Store leaves in a cool dry place.
For the yogurt: Put milk and yogurt in a saucepan and bring to a near-boil, 180 degrees F. Keep it at this temperature for 10 minutes, then let cool to 140 degrees F. Put in a yogurt maker and run for 8 hours. Refrigerate.
For the crispy lamb neck confit: Preheat oven to 350 degrees F.
Finely chop shallot and leek together.
Place a 9-inch ovenproof saute pan on medium-high heat, then add 1 tablespoon ghee and pulled lamb, shallots and leeks and cook, tossing pan to mix, 2 minutes. Transfer pan to oven for 4 minutes.
Meanwhile, put a 6-inch ovenproof saute pan on a medium-high heat, then add 1 tablespoon ghee, Brussels sprout leaves, garlic and ginger. Cook, tossing, 1 minute, then transfer pan to oven for 3 minutes. Warm up sunchoke puree in a small saucepan over medium heat. Smear puree across 2 plates. Pull lamb confit from the oven and deglaze with lemon juice. Scoop confit from excess fat and lay across smear of sunchokes. Place blackberries atop confit. Drizzle yogurt across the layers. Take Brussels sprout leaves from oven and sprinkle over dish. Garnish with fried shallots, if using. Season to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Joseph's Culinary Pub, Santa Fe, NM