What's included: Duck breast, white witlof with liquid, fennel, orange segments, roasted flaked almonds, pomegranate seeds, salad leaves, pickled red onion, salad dressing, fondant potato, duck sauce, pink salt, white pepper, olive oil. You will need: Cooking oil.

Method:

Preheat oven to 180 degrees. Place duck breast and witlof (both still in the vac bags) into a large mixing bowl. Fill with very hot water out of the tap. Cover with lid or foil for 15 minutes. Note: These have been cooked beforehand, this step re-heats. On a lined baking tray, place the fennel quarters and potato fondants. Season with pink salt, pepper and sprinkle with olive oil. Bake in oven for 20 minutes, turning fennel after 10 minutes.

In a bowl, add salad leaves, almond flakes, pomegranate seeds, orange segments, pickled red onion wedges, shaved fennel, fennel tops, pinch of salt and pepper.

Heat a frying pan. Remove duck breast from bag. Pat dry. Season skin with pink salt. Add cooking oil. Place duck breast skin side down, cook until golden brown. Flip for 10 seconds. Rest duck for five minutes.

Drain half the oil out of the pan and return to heat. Remove witlof from the bag, keep the liquid aside. Colour it in the pan. Flip then add juice. Reduce liquid by half. Set witlof aside. Add duck sauce to the reduced liquid. Bring to boil, add butter cube and whisk. Take off heat. Toss salad with dressing. Pull potato and fennel out of oven. Slice duck breasts. Plate the dish.

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