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.