Score and season. Remove the silverskin from the duck breast and score the fat cap in a diamond pattern. Season with salt and pepper.

Sear the duck. Cook the duck breast fat-side down on the Half Moon plancha plate at 220°C. Continue cooking until the core temperature reaches around 53°C, then rest under foil.

Grill the parsnip. Peel the parsnips and cut them in quarters lengthwise. Drizzle with oil and salt flakes and grill on The Bastard at 230°C until nicely charred.

Make the mash. Peel the potatoes (half potato, half parsnip) and cut into equal pieces. Bring to the boil in plenty of salted water together with the grilled parsnip. When cooked, drain, add butter and mash into a rich, creamy stamppot.

Caramelised orange sauce. Peel the oranges generously so no white pith is left. Heat a Dutch oven to 220°C over direct fire, add a little oil and fry the orange peel. Deglaze with 200 ml red wine and reduce. Add the veal jus (1 litre) and 2 bay leaves and reduce again to one third. Strain the sauce to remove the peel and bay leaves.

Finish the sauce. Cut the segments from the remaining oranges, without the membrane, and add them to the sauce together with a cube of cold unsalted butter.

Plate up. Place a round cutter on a plate, spoon in the mash and press it down. Slice the duck breast and lay it on top. Spoon the orange sauce around.