Cook each vegetable in salted water and drain
Rinse the snails under clear water, pat dry to remove excess water, then marinate for 48 hours in the liquorice jus
Blanch the cabbage leaves in salted boiling water until they are cooked, refresh in ice water, pat dry to remove excess water, keep aside
Heat a sauteuse, add 1 tablespoon of butter, add garlic and shallot and sweat on low heat, avoiding any colouration
Add the vegetable brunoise, the snails, the cream and all the torn herbs, cook until the ragout is coming together
Season with salt, pepper and liquorice powder
Lay a piece of glad wrap on the bench, place a cabbage leaf on top, in the centre add the snail ragout, close tightly using the glad wrap
Steam for about 5 minutes
Reduce the duck consommé with the liquorice stick, add butter
Remove the glad wrap, place the cabbage parcel in a soup bowl, add the consommé, serve immediately
Finish with herbs
Courtesy of Jean-Paul Jeunet at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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