For the duck marinade
Score duck breast skin, pan sear, (keep the fat). Add marinade, sous-vide at 54°C, 1.5 hour. Remove from bag, cook on medium heat skin side down until crispy.
For the cauliflower onion soubise
Cook onion in water until glassy. Add rest and simmer 1 hour, blend and season.
For the daikon
Heat duck fat and half of butter, sear daikon on both sides. Add rest and bake 25 minutes at 180°C
For the apple and fennel
Chop finely, add dressing, press into tower shape
For the red wine glaze
Reduce all ingredients by half, add balsamic vinegar, reduce till thick.
About the chef Franko
Originally from South Korea, Chef Franko began his culinary career in the restaurants of France then, Australia and Fiji, honing his skills in a number of 5-star hotels, including the highly prestigious Hotel Plaza Athenée in Paris. He oversees the entire culinary team of Paresa Resort.