Roast duck crown with turnip, peach, duck croustillant and red wine jus

If choosing to do the confit yourself, remove the legs from the duck, season generously with salt and leave overnight for a minimum of 12 hours

Leave the breasts on the bone and lightly score the fat with a sharp knife. Leave in the fridge until required

Melt the duck fat in a pan with garlic and thyme. Brush the salt off the duck legs and place into the duck fat and place into a preheated oven at 95˚C for 3 hours

Remove the legs from the fat and allow to cool until warm. Remove the legs from fat, pick away the meat from the bone and discard the skin and bone

Shred the duck meat and mix with the quatre epice to form the filling for the filo pastry. Form 4 cigar shapes about 6cm long and 1cm thick and set aside

Cut the filo sheets into rectangles 10 x 7cm. Brush each one lightly with the beaten egg, place in the filling and roll up tightly to hold the filling and for and croustillant. Store in the fridge until required

To cook the turnips, peel and trim into 4 discs. Use a pastry cutter to neaten up the edges into a circle. Cook the turnip in salted boiling water until tender, but still firm. Refresh in iced water and drain

Heat the sugar in a deep pan over a medium flame until a golden caramel forms. Add the water slowly and take care as it will spit from the pan. Stir to dissolve the caramel and add the spice and orange juice

Simmer for 2-3 minutes until syrupy and then stir in the butter. Add the turnips, season with a little salt and pepper and heat through before serving

Preheat the oven to 250˚C/gas mark 7. Remove the duck crown from the fridge and allow to stand for 30 minutes

Brush the duck with sunflower oil, season with salt and roast for 12 minutes. Remove from the oven and allow to rest in a warm place for 30 minutes

For the red wine sauce, heat a little sunflower oil in a medium pan. Sauté off the shallots, garlic and mushrooms until soft and lightly golden. Add the red wine and reduce by 2/3, then add the beef stock, lavender and thyme. Simmer and reduce by half, strain and whisk in the butter to serve

Cut the peach into wedges and brush with a little butter and a sprinkle of sugar. Lightly grill to warm through. Remove the duck breast from the bone and warm through in the often for 1-2 minutes

Heat a deep fryer to 180˚C and cook the duck croustillant until golden. Remove from the oil, drain and season with salt

Heat the remainder of the melted butter in a pan over a medium heat and sauté the bok choi until just softened. Remove from and pan and drain off any excess liquid

Slice the duck breast into 2 and lay down in the centre of each plate. Arrange the peach, bok choi, duck croustillant and turnip next to the duck and drizzle over the sauce. Serve immediately