Duck breast, radicchio, girolle, walnut and redcurrant

Brine the duck in a 5% salt solution for 1 hour in the fridge

Remove, dry well, then break down the duck

Vacuum seal the duck breasts and cook sous-vide at 58°C for 1 hour. Once cooked, chill immediately in ice water to stop cooking and firm up

For the duck sauce, heat 5 tablespoons of vegetable oil in a pan. Fry the duck bones and trim until caramelised

Drain the contents of the pan through a colander, discarding the oil. Put the duck trim back into the saucepan

Pour in half the chicken stock and reduce on a high heat until almost dry

Once dry, add the remaining chicken stock and reduce by half

Strain the liquid through a fine chinois into a clean container. Place in the fridge to chill overnight

The following day, skim off any solidified fat, then reduce until thick enough to coat the back of a spoon

For the pickled redcurrants, bring the vinegar, water, sugar, and salt to a boil

Pour the brine over the redcurrants and allow to pickle for at least 1 hour

For the radicchio, heat the water, vinegar, sugar, and salt until boiling

Pour over the radicchio wedges in a container and leave to pickle for at least 1 hour. This will finish the cooking process

Add the walnuts, green peppercorns and 20g pickled red currants to the duck sauce

Boil the beetroots until tender, then strain the water, reserving the liquid

Blend at full power until smooth, adjusting the consistency with the strained water

Pass through a fine chinois

Season with salt and a splash of sherry vinegar

Place a dot of beetroot purée onto each plate

Fry the duck breast on a medium heat until golden brown and the skin is rendered and crispy. Rest for six minutes

Sauté the girolles in butter until cooked

Reheat the pickled radicchio on the barbecue

Add a few leaves of pickled radicchio and the girolles

Slice the duck breast and place on the plate, skin side up. Spoon over duck sauce