Fuji apple glaze
Reduce apple juice to 1/3.
Add salted butter.

Goat ribs
Place the ribs in a pot and cover them with water.
Add black pepper, bay leaves, and garlic and simmer for 2 hours.
Once time is up, place the ribs on a grill rack.
Cover the ribs with the fuji apple glaze and sprinkle with salt and pepper.
Grill until caramelized

Reduced crème
Reduce crème until 1/3 and then add salt and juniper.

Goat stock
Cut the vegetables into small pieces, add all ingredients to a big pot and simmer for 3 hours.
Once time is up, strain the stock.

Sauce
Heat onions in oil until transparent, add white wine, and reduce to 1/3.
Add the premade stock and reduce again to ¼.
Add salt and a little bit of sherry vinegar to taste.

Grilled carrots
Bring salted water to boil, add carrots and boil for 1 minute.
Fry in a pan with butter or grill the carrots on medium temperature for 5-15 minutes until tender.
Trim to preferred size and serve.

Fried parsley
Bring a deep fryer to 140°C.
Fry the leaves for 20 seconds.
Move onto a dry paper towel and add salt.