Duck breast

Salt the duck breasts and combine with the seasonings, place in a vacuum bag and condition. Cook at 65°C for 18 minutes, after this time cool in water and ice, open the bags and clean the breasts from the cooking liquid. Recondition in a new bag and, when ready to serve, regenerate at 58°C for 8 minutes. Pan-fry with Debic Roast & Fry, giving the skin a crispy texture.

Brown the beetroot with Debic Traditional Butter and shallot, deglaze with white wine and cook over a low heat for about 10 minutes. After this time, add Debic Culinaire Original and continue cooking for another 10 minutes. Blend in the thermomix and add salt to taste. Add the apple vinegar before serving.

Combine the ingredients in a small saucepan, bring to boiling point and reduce by 2/3 to a syrupy consistency. Serve cold.

Peel the daikon and cut it into very thin slices and place them in an ice-water bath, repeat the same operation for the radishes and spinach leaves. After 10 minutes in the ice-water bath, drain and dry well. Season with horseradish oil and salt before serving.