For the soy glaze, reduce 50 ml soy, 25cml red wine and a tsp honey down to a syrup, then stir in 25 ml reduced brown chicken stock . Set aside until required For the date purée, cook 100 g stoneless dates in 200 g water until soft, then blitz to a smooth consistency. Set aside Fry 20 g pumpkin seeds in the 50ml of oil until puffed up and slightly golden, drain on tissue paper and season with sea salt Deep fry 4 walnuts until golden, drain on tissue paper and season with sea salt Sauté 4 mushrooms in butter, add 30 ml veal fond. Slice a fennel bulb lengthways and season with sea salt and a teaspoon of lemon juice Toast some linseed and mustard seeds in a dry pan set over a medium heat for 2 minutes Fry a duck breast for 12 mins, skin side down in a dry pan. Drain the fat, turn and fry for another 3 mins. Slice lengthwise in two. To serve Spread the date purée onto the plate. Brush the duck with the soy glaze, spr...