Score the fat of the duck breasts and season with salt. Fry the breasts fat down in a pan with thyme and garlic until the fat is golden brown – do not turn the breasts over. Place the breasts on a tray and rub them with the spice mixture. Bake in the oven at 95°C to a core temperature of 52°C.
Make a caramel of the sugar and water. Add the umeshu and vinegar and reduce until the glaze thickens. Grate the ginger and press the juice into the glaze. Zest the orange (keep the juice for the sauce) and add it to the glaze.
Peel and chop the shallot. Crush the garlic. Fry in a pan with thyme. Add the wine and reduce. Add the chicken stock and reduce by half. Brown the butter and strain the sauce into the butter. Add the orange juice. Grind the allspice and season the sauce with allspice and salt.
Peel the swede and cut it into small pieces. Boil the swede in the cream until the cream is absorbed. Drain and mix in a blender with butter and Crème fraîche. Add salt to taste.
Make little balls of potato using a parisienne scoop and cook them 3 minutes in salted water. Fry the potato balls at 200°C. Pluck the leaves from the flower sprouts and place them in cold water. Crush the hazelnuts. Before serving: Heat the butter gently in a pan. Add potato, flower sprouts and hazelnuts and add salt, pepper and malt vinegar.