Duck breast with green wheat

1. Score the duck breast on the skin side, vacuum seal with a knob of butter and a sprig of thyme, and place in a warm water bath at 58°C for 1 hour.

For the sauce, squeeze the oranges, sauté a shallot with a sprig of thyme and bay leaf, deglaze with the orange juice and duck glace, reduce to sauce consistency, and finish with a knob of butter.

1. Cook the freekeh for 20 minutes in plenty of salted water, drain, and rinse with cold water.
2. For the wheat, sauté a shallot in olive oil with a little garlic paste, cut the beetroot into brunoise and sauté along, strip a sprig of thyme and add it.
3. Add the freekeh and deglaze with cabernet sauvignon vinegar.
4. Add some crushed peanuts and season with salt and pepper.

1. Blend the peanuts, malto, and a pinch of salt into a powder.