Sauteed Langoustine with Chardonnay Reduction

Ingredients

• 20 langoustines (4 pounds you may substitute with king prawn australian crayfish or large 2 to 3 oz shrimp with heads)
• 1 oz butter (shellfish)
• pepper
• sea salt (fleur de sel)
• 5 shellfish (heads)
• 6 ozs unsalted butter
• 12 ozs water
• 15 langoustine (shellfish heads)
• 2 cups chicken stock
• 1 12 ozs butter (shellfish)
• 3 ozs red onion (small pieces)
• 4 ozs quince
• 10 ozs chardonnay
• 10 ozs broth (langoustine)
• 3 grapefruit peel (vegetable peeler)
• 20 peppercorns (preferably indonesian)
• 14 vanilla bean
• 3 ozs unsalted butter
• 14 chili (dry)
• 1 mint (leaf)
• pepper
• 1 lb salsify
• 14 oz olive oil
• 12 oz duck fat
• 1 oz butter
• 1 12 cups chicken stock
• sea salt (fleur de sel)
• black pepper
• 2 ozs olive oil
• 12 oz juice (truffle)
• 1 oz lemon juice
• salt
• white pepper
• 3 basil leaves
• 4 ozs broccoli sprouts