Prep the Bath: Set your Anova Precision Cooker to 127°F for a perfect saignant (rare/medium-rare) finish.

Score: Score the fat side of the 4 duck breasts in a tight crosshatch pattern, cutting only the fat, not the meat.

Season & Seal: Season the meat side heavily with salt, cracked black pepper, and a light dusting of maple sugar. Vacuum seal the duck breasts (two per bag so they lie flat).

Cook: Submerge in the water bath for exactly 2 hours.

Blanch the Fèves: Bring a pot of salted water to a boil. Boil the fèves for 3–4 minutes until tender and bright green. Immediately plunge them into a bowl of ice water to stop the cooking. Drain and pat them completely dry. Pat the halved bok choy dry as well.

Start the Polenta: Bring the 4 cups of broth/milk to a gentle simmer. Slowly whisk in the 1 cup of polenta. Reduce the heat to the lowest possible setting. Cover and let it cook gently, stirring occasionally, until thick and tender (20–30 mins). Keep warm.

The Dressing: In the bottom of a large bowl, whisk the olive oil, lemon juice, 1 tsp maple syrup, garlic flower paste, salt, and pepper.

Toss the Greens: Add the arugula, spinach, La Croquante folia, and cherry tomatoes to the dressing and toss gently to coat.

Plate the Salad: Lay the dressed greens onto a serving platter. Scatter the cubed cooked beets over the top, then finish by crumbling the feta over everything (this prevents the beets from dyeing the feta pink). Set aside.

Coat the Shrimp: Whisk the melted butter, garlic flower paste, lemon juice, red pepper flakes, and salt. Toss the raw crevettes papillons in the butter mixture until coated.

Air Crisp: Arrange the shrimp in a single layer in the Ninja Foodi basket. Cook on Air Crisp at 400°F for 5 to 6 minutes.

Serve: Serve immediately, pouring any leftover garlic butter from the basket over the top.

Chill & Dry: Remove the duck from the bath. Reserve the liquid from the bags in a small cup. For an extra safety buffer to keep the center saignant, drop the sealed bags into an ice bath for 3 minutes. Remove the duck and pat obsessively dry with paper towels.

Finish the Polenta: Vigorously stir the 2 tbsp butter and grated Parmesan into your hot polenta.

Cold Pan Sear: Place the duck skin-side down in a cold, dry skillet over medium-low heat. Render the fat for 8–10 minutes until the skin is crispy and dark mahogany.

The Quick Flip: Flip the breasts to the meat side for only 15 to 20 seconds. Remove the duck to a cutting board to rest.

Char the Veggies: Pour off all but a thin layer of the rendered duck fat from the skillet. Drop the bok choy into the hot fat, cut-side down, for 2 minutes until beautifully charred. Toss in your pre-cooked, dry fèves for the last 60 seconds to blister. Remove from heat and hit with flaky salt.

The Gastrique: While the duck rests, add the 1 cup of cherries, 2 tbsp maple syrup, 1 tbsp balsamic vinegar, and the reserved duck bag juices to the Vitamix. Blend on high for 60 to 90 seconds. The friction will heat the sauce and emulsify it perfectly.

Plate: Spoon a generous bed of hot, creamy Parmesan polenta onto each plate. Thinly slice the rested duck breasts and fan them over the polenta.

Sauce & Serve: Drizzle the hot cherry-maple gastrique over the duck, letting it pool into the polenta. Nestle the charred bok choy and blistered fèves alongside. Serve with the plated salad on the table.