Prep the Bath: Fill your water container and set the Anova Precision Cooker to 131°F.

Score: Using a sharp knife, score the fat side of the 4 duck breasts in a tight crosshatch pattern. Be careful to only cut the fat layer, not the meat underneath.

Season: Season the meat side generously with salt, cracked black pepper, and a light dusting of maple sugar.

Seal & Cook: Vacuum seal the duck breasts (two per bag so they remain flat). Submerge the bags in the water bath and cook for 2 hours.

Potatoes: Preheat your oven to 325°F. Place the Dauphinoise potatoes in the oven, keeping them tightly covered with foil so they heat through slowly without drying out.

Greens: Wash and dry the spinach and La Croquante folia. Trim the fèves and set them aside.

Coat the Shrimp: In a medium bowl, whisk together the melted butter, garlic flower paste, lemon juice, red pepper flakes, and salt. Add the raw butterfly crevettes and toss until well coated.

Air Crisp: Arrange the coated shrimp in a single, even layer inside the Ninja Foodi basket.

Cook & Serve: Set the Ninja Foodi to Air Crisp at 400°F for 5 to 6 minutes. Transfer to a warm platter, pour any remaining garlic butter from the basket over the shrimp, and serve immediately.

Unbag the Duck: Remove the duck from the water bath. Open the bags and reserve the liquid in a small cup for the sauce. Thoroughly pat the duck breasts completely dry with paper towels.

Cold Pan Sear: Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Allow the fat to slowly render for 8–10 minutes until the skin is deep mahogany and crispy.

Finish the Duck: Flip the breasts and cook the meat side for exactly 30 seconds. Remove the duck to a cutting board to rest (carry-over cooking will bring the internal temperature to a perfect 135°F).

Blister the Beans: Pour off most of the rendered duck fat from the skillet, leaving just a thin layer. Toss the fèves into the hot pan over medium-high heat until they are blistered and tender.

Emulsify the Gastrique: While the duck rests, add the pitted cherries, maple syrup, balsamic vinegar, and the reserved bag juices into the Vitamix. Blend on high for 60 to 90 seconds. The friction will heat the sauce while creating a smooth, velvety texture.

Dress the Greens: Lightly toss the spinach and La Croquante folia with a drizzle of olive oil and a squeeze of fresh lemon juice. Arrange a bed of the greens on each plate.

Plate: Slice three of the rested duck breasts thinly against the grain. Fan the slices over the bed of greens.

Sauce & Serve: Drizzle the warm Vitamix cherry-maple sauce generously over the duck. Serve immediately alongside the hot Dauphinoise potatoes and blistered fèves.