In a food processor, combine chicken, egg white, and potato starch until well combined.

Add heavy cream, salt, garlic, black pepper, and sage powder. Process again until well combined.

Transfer mixture to a large bowl and stir in parsley and cherries.

Transfer to a piping bag with a 1-inch tip and refrigerate.

Heat the water bath of an immersion circulator to 140°F.

Place 6 duck breasts, skin side down, on a plastic wrap-lined sheet tray. Liberally coat duck with Activa.

Pipe 1-inch layer of farce evenly over each duck breast. Dust with additional Activa.

Top with remaining duck breasts, skin side up, to close. Dust with additional Activa.

Wrap each duck breast tightly in plastic wrap. Place a second sheet tray over top and gently press down.

Transfer duck to a large vacuum bag and seal. Cook sous vide 4 hours then immediately chill over an ice bath.

Refrigerate and let set overnight. The next day, portion terrine into 15 portions and score.

Wrap each terrine in plastic wrap and refrigerate.

In a rondeau over medium heat, melt butter. Add onion and a pinch of salt.

Cover rondeau with a cartouche and cook 2 hours, stirring frequently until onions have caramelized.

Working in batches, slowly incorporate flour into the mixture. Cook additional 15 minutes, or until the flour is hydrated.

Deglaze pan with brandy and bring mixture to a boil. Reduce heat and let simmer 5 minutes.

Stir in stock, black pepper, and thyme. Simmer additional 1 hour.

Stir in milk and cook additional 5 minutes. Taste and adjust seasoning with salt.

Using an immersion blender, purée gravy until smooth. Strain, transfer to an airtight container, and refrigerate.

Heat oven to 375°F. In a large bowl, combine butter, buttermilk, and egg.

Slowly incorporate remaining ingredients and mix until just combined.

Transfer batter to a nonstick hotel pan. Bake 40 minutes, or until the internal temperature of the bread reaches 190°F.

Let cool, then dice and portion into 800-gram servings. Set aside.

In a rondeau over medium heat, add butter, celery, onion, and a pinch of salt. Sweat until onions are soft and translucent.

Remove from heat and let cool. Transfer vegetables to a large mixing bowl.

Add remaining ingredients and 800 grams diced Cornbread. Toss to combine, then transfer to a parchment-lined hotel pan.

Bake 40 minutes, then let cool. Using a round pastry cutter, punch out circles and set aside.

In a small saucepan over medium heat, add brandy and cook until alcohol has mostly cooked off.

Stir in vinegar and 100 grams water. Bring mixture to a simmer.

Stir in cherries and thyme. Continue simmering 5 minutes, or until cherries are tender.

Transfer mixture to a Vitamix blender and purée until smooth. Strain mixture, then season with salt.

Transfer to an airtight container and refrigerate.

Heat oven to 375°F. In an oven-safe pan over medium-high heat, sear 1 Duck Terrine, skin side down.

Transfer to oven and heat until fully warmed through. Once warmed, slice Duck Terrine into 8 slices and set aside.

Ladle desired amount of Caramelized Onion Gravy into the bottom of a shallow serving bowl.

On the far left side of the bowl, add 1 spoonful Pickled Cherry Purée followed by Nina’s Dressing and additional Pickled Cherry Purée.

Top with grilled mushrooms. Shingle sliced Duck Terrine onto the right side of the bowl. Garnish with edible flowers.