De-bone the duck thighs, add salt and pepper than wrap in plastic wrap.
Put the wrapped thighs in a vacuum pack bag with aromatic herbs and extra virgin olive oil in small quantities.
Cook the thighs in an immersion heater at 65°C for 12-13 hours, then cool in iced water.
Clean the breasts, slice a rhombus into the skin.
Salt and slightly brown both sides with clarified butter.
Let cool, then put the breasts in a vacuum pack bag with aromatic herbs and cook at 65°C for 25 minutes, then let cool in iced water.
Slice the potatoes thin with the mezzaluna and boil for three minutes.
Drain and let cool.
Dress the potatoes with oil, salt and sweet and sour sauce.
Cut the breasts and thighs and arrange them over the potatoes.
Complete the plate with the red beets, sprouts, dried flowers, extra-virgin olive oil and Maldon salt.