For the duck:
Remove the sinew from the breasts but do not score the fat. Place in a vacuum pack bag and seal on full. Cook in a water bath at 62°C for 1 hour and 15 minutes. Once cooked, refresh in iced water. Once cold, remove the skin (reserve for crumb) and reserve the breast.
For the duck crumb:
Place the duck skins on a wire rack, weigh down with another tray to keep flat and bake in a pre-heated oven at 170°C until golden brown. Remove from oven and chop up until it becomes a crumb. Mix with finely chopped chives and reserve.
For the turnip puree:
In a pan, place the turnips and cover with even amounts of cream and milk and bring to the boil. Simmer until the turnip and potatoes are cooked. Once cooked, strain the liquor off and add the turnip/potato mixture to a blender. Add a small amount of liquor at a time as you are blending to obtain the right consistency. Season with salt and ground white pepper and reserve.
For the lingonberries:
Place all of the ingredients into a pan and bring to the boil cooking out until most of the liquor has evaporated. Blend until smooth.
For the salt baked turnips:
Once the turnips are washed, roll each one in table salt and foil. Cook in a preheated oven at 170°C for roughly 15-20 minutes (depending on the size of the turnips). Once cooked allow to cool. Portion into wedges.
For the turnip coins:
Slice the turnips the size of a £1 coin, cut out with a 5cm cutter. Put the trimmings, through a juicer and bring the juice to a boil then pass through a chinois and return to the heat. Add 1tbs of rapeseed oil and place the turnip coins into the turnip liquor. Slowly cook on a low heat and reserve once cooked.
For the kale:
Blanch the kale in boiling salted water until tender. Refresh in ice water and reserve. To reheat, place in a microwave container with a lid and add 20ml of lemon oil and heat up until desired temperature.
For the chicken sauce:
In a pan, caramelise the shallots and mushrooms to golden brown. Deglaze with the vinegar and reduce until completely evaporated. Add the chicken stock, thyme, bay and peppercorns; reduce by half. Add the veal stock and reduce to consistency. Add the wings and infuse for 10 minutes. Pass through a chinois and then through a superbag.