Instructions

1. For the duck: Mix the water sugar and salt together. Remove breasts off duck. Reserve legs for confit and carcass for stock. Trim up breasts and place in brine. Vacuum the breasts in a small pouch on full.
2. For the Wellington: Pick the meat from the legs, roughly chop the mushrooms and cook with all other ingredients except for the egg and Parma ham. Blitz the mushrooms, get the pastry and place the Parma ham on top. Add a thin layer of mushroom, add your duck meat and roll, egg wash to seal.
3. For the salted white chocolate crumbs: Melt the chocolate, add the maltose bit by bit until desired effect, add salt.
4. To serve: Place the duck in the water circulator @ 61.5°c for 18 minutes. Take out and let rest for 5 minutes. Place the wellington in the oven to brown around 8 min. Open the pouch and pan fry your duck on high heat until golden. Rest skin side down for 3 minutes. Heat the parsnip purée and place a spoon on the plate. Slice the wellington and your duck and arrange on plate, spoon the chocolate crumbs near the duck.