• 2 large handfuls of walnuts
• 2 pinches of ground cinnamon or nutmeg
• 2 tablespoons maple syrup
• 1 whole duck, cooked as above, or 4 duck breasts, cooked to medium-rare
• 20 baby sweetcorn
• 1 teaspoon olive oil
• 3 large juicy oranges
• 1 head of romanesco, separated, blanched and refreshed in iced water
• 1 head of fennel
• 1 medium head of radicchio
• 2 teaspoons toasted sesame seeds

For the Soy Tahini Dressing

• 3 tablespoons soy sauce
• 3 tablespoons tahini
• 5 teaspoons olive oil

Preheat the oven to 170°C, gas 3½. Mix the walnuts, spice and maple syrup in a small bowl and lay on a baking tray lined with non-stick parchment. Bake in the centre of the oven until golden and baked through, around 12–18 minutes, tossing them occasionally, then remove and leave to cool.

Meanwhile, if you’re using a whole duck you’ll need to get the meat off the carcass. It’s a matter of using a small sharp knife and your fingers to pull and cut all the flesh from the bones. Take off the legs first and remove their bones by cutting lengthways down the thigh and drumstick, then pulling them out. Take the two breasts off the carcass one at a time. Cut the meat into slices or small chunks and put to one side.

Toss the sweetcorn with the oil and fry them in a hot pan to colour them slightly all over, shaking the pan to allow them to cook evenly. Remove from the pan and put in a bowl.

Segment the oranges, reserving the juice that runs off, and place the segments in a bowl with the corn and romanesco. Slice the fennel thinly on a mandolin grater (or use a sharp knife) and add this to the corn. Remove the leaves from the radicchio and add these to the salad bowl.

Make the soy tahini dressing, whisk the reserved orange juice with the soy sauce, tahini and olive oil so that the mixture emulsifies, or shake it all together in a jar, and adjust the seasoning.