Method

Step 1: Preheat the oven to 180°C.

Step 2: Place the white chocolate, duck fat and a pinch of salt in a medium Pyrex bowl and stir to combine. Melt in the microwave, stirring frequently, until smooth.

Step 3: Put mandarin, ginger and carrot through juicer. Pour the juice into a small saucepan, add a splash of chardonnay vinegar and simmer until reduced to a syrup. Add 1 teaspoon olive oil to the reduction.

Step 4: Heat 1 tbs olive oil in a frying pan over medium heat. Add the sweetbreads and pan-fry, tossing occasionally, for 5-10 minutes until golden. Season with salt, then flame (flambé) the pan.

Step 5: Line 2 holes in a silicone muffin mould with baking paper. Pour the chocolate mixture into a cream whipper and charge with 3 gas refills, shaking well after each charge. Dispense into the lined moulds, then place in the blast chiller or freezer for 5 minutes or until set.

Step 6: Heat 1 teaspoon oil in a pan over medium-high heat. Sear the fish tails for 3-4 minutes until golden. Remove from the pan and set aside.

Step 7: Heat 1 tbs butter in the frying pan to make a beurre noisette, then baste the fish tail tips in the melted butter until golden and cooked. Remove from the heat.

Step 8: Heat 1 teaspoon oil in a separate pan. Add the macadamias and puffed wheat and cook, tossing, until golden.

Step 9: Make a dressing of ½ teaspoon shrimp paste and 1 teaspoon olive oil, mixing well to combine.

Step 10: Add the sweetbreads and 2 tbs butter to the pan of puffed wheat and macadamias and toss to combine, then tip all into the bowl with the shrimp paste dressing and toss through. Add a tablespoon of the mandarin reduction.

Step 11: To assemble, fill the muffin cases with some of the sweetbread mixture, top with the fish tails and tips, then garnish with watercress sprigs and chopped mandarin segments and drizzle with some of the carrot reduction.

Serves 2