1. Clean the duck breast, keep the fatty side on, dont remove. Fat is good.
2. Salt and Pepper on the meaty side. Ad Libitum.
3. Fry in hot frying pan, on the fatty side until brown.
4. Then turn and fry on the meat side whilst adding a healthy dollop of butter.
5. Put the meat on a baking plate.

Mix sugar and water in a pot and bring to boil until a light caramel sauce forms.

1. Add vinegar, juniper berries, figs and the Confit de Roses.
2. Let boil on low heat for aprox 30 minutes.

Mix chick pea flour, salt and water with a blender until a smooth dough forms. Add olive oil and fresh herbs. Let the dough sit for an hour and let it rise…

1. Heat a mini-pancake pan (we all have those!) and fry pancakes in olive oil.
2. If you do not have a mini-pancake pan, then use a normal frying pan, and pour pancake dough into round cookie-cutters placed directly in the pan.

Turn the oven to 200 degrees Celsius.

1. Cut the vegetables in slices 1 ½ cms thick.
2. Place the slices one on top of the other alternating colours on a baking plate, on oven paper.
3. Drizzle with olive oil, sea salt and panko flour.
4. Roast in oven for 30-40 minutes until lightly brown.

Finish the duck breasts in oven heated to 165 degrees celsius, until the duck breasts have an interior temperature of 56 degrees C.

1. Remove from oven and let rest in tin foil.