Make very shallow cuts into the skin, as deep as it takes to get to the layer of fat, but no deeper. Alternatively, get one of these >. This step allows more fat to render out. Drain off and retain any rendered fat and use some to sauté the garlic when preparing the broth.

Sprinkle the salt over the top and bottom of the duck breasts.

Sprinkle the 5-spice powder over the bottom and sides of the duck, massaging into the meat.

Place the duck breasts uncovered in the refrigerator for at least 3 hours or preferably overnight.

In a cold skillet add the duck breasts skin side down. Place over a high heat to sear for 2 to 3 minutes.

Reduce the heat to medium and cook until the skin has browned.

Allow to cool then put into sous vide bags.

Cook the duck 1 hour 30 minutes at 58 degC.

Remove from the bags and wipe off any juices.

Place under a broiler for a few minutes to crisp up the skin.

Allow to rest for 5 minutes, skin side up.

In a cold skillet add the duck breasts skin side down. Place over a high heat to sear for 2 to 3 minutes.

Use a spatula to press the breast down flat in order to get an even sear.

Cook until the skin is golden brown, about 15 minutes. The duck's internal temperature should be about 52 degC. Drain off and retain rendered fat during this time.

Turn over the duck breasts and continue cooking until the internal temperature is 58 degC. (or 55 degC if you prefer it closer to medium-rare).

Remove from the pan and allow to rest for 10 minutes skin side up.

Heat the vegetable oil in a skillet over a medium heat.

Add the diced onion and sauté until the onion is soft and just starting to brown.

Add the diced garlic and diced chilli and sauté until fragrant (1-2 minutes).

Add the chilli flakes, sesame seeds, cinnamon, cumin, oregano, and tomato paste. Stir until fragrant (another couple of minutes).

Add the flour and stir the paste that will have formed for another 2-3 minutes.

Add the stock slowly, stirring constantly.

Add the nut butter, cacao powder, salt, and blueberries.

Reduce the heat to a simmer, and simmer for 20 minutes, stirring frequently.

Taste and adjust as necessary - add salt, sugar/honey, cacao powder?

Transfer the sauce to a deeper container and blend using an immersion blender (or just use a normal blender if you don’t have an immersion blender).

Cut the duck breasts into 10mm thick slices.

Place 3 slices on a plate.

Spoon on some blueberry cacao sauce.

Add more blueberries, plus an other garnishes you have selected.