1. Make the carrot puree. Chop the carrots into small cubes. Place them into a pot and pour the water (not to cover the vegetables completely) into it. Cook on a high heat until the water evaporates. Then blend the carrots and season with a pinch of salt and vanilla pod.

2. Pour the beetroot juice over the cooked quinoa and heat it up until grains turn warm and red.

3. Parboil the Kale leaves for 3 minutes. Season with a pinch of salt.

4. Score the duck breast skins but be careful – do not cut through the meat! To get a crispy skin on the duck breasts, fry them skin side down on a lower heat and remove any excess fat from the pan. Then place the breasts in an oven and cook for 7-8 minutes or until the meat reaches its 56°C internal temperature. Season with smoked salt flakes and pepper.

5. Make the fruit jam. Pour the boiling water over the dried fruits, making sure that they are slightly submerged in the liquid. Allow to sit for around 30 minutes until plump. Blend the fruits thoroughly and season with a little bit of salt.

6. Make the gravy. Cook all the required ingredients over light heat until the liquid evaporates and reaches a thick, “saucy” consistency.

7. Place the duck breast, carrot puree, quinoa and Kale on a plate. Garnish with the fruit jam and gravy.