Take the duck breasts out of the refrigerator 30 minutes in advance so they can come up to room temperature. Season both sides with salt.

Preheat your oven to 80°C (175°F).

Remove any excess skin on the edges of the duck breasts, and score the skin with a sharp knife without cutting into the flesh. This helps to avoid any shrinkage when cooking.

Sear the breasts in the dry frying pan, skin side down, until you get a nice colouring and the fat has been well rendered.

Flip the breasts over and brown them on the flesh side for about 2 minutes.

Arrange the breasts in an oven dish, skin side on top. Insert a thermo-probe in the heart of one of the breasts and bake for approximately an hour until the internal temperature of the meat reaches 63°C (145°F). The cooking time may vary depending on the oven.

Place the morels in a heatproof container and pour over 300mL of boiled water.

Leave the morels to rehydrate for 30 minutes.

Using the frying pan in which you seared the duck breasts, sauté the onion on medium heat in the duck fat until softened. You only need a tablespoon or two of fat, so pour off the extra if necessary.

Add the garlic and continue to cook for a further minute or two.

Add the white wine and reduce the liquid by half.

Scoop the morels from the soaking liquid and add them to the frying pan.

With a fine mesh sieve, pour the morel liquid into the pan, making sure not to add the gritty sediment that has settled on the bottom of your container.

Allow the mixture to cook on medium heat with a lid on, for at least 30 minutes.

Add the miso and honey and continue cooking the mixture uncovered to reduce the liquid until it nicely coats the morels.

Add the peas, a good grind of pepper, and salt to taste, and cook for a further minute.

Remove the pan from the heat, and if you wish, add a tablespoon of cold butter, stirring it into the mixture for a lovely glossy finish.

Lightly oil a rimmed baking tray.

Put the chickpea flour in a medium saucepan along with the salt and olive oil.

Gradually add the water and stir with a sturdy whisk until the mixture is smooth.

Bring the mixture to a boil over high heat, stirring frequently until it just begins to boil and thicken.

Reduce the heat to medium-low and continue to cook, stirring well with a spoon or spatula, until the mixture thickens and pulls away from the side of the pan, about 10 minutes.

Scrape the mixture into the oiled pan, smooth the top, and let it cool completely.

When ready, cut the panisse into the size and shape that you desire.

Heat several centimetres of olive oil in a heavy frying pan.

Once the oil is hot but not smoking, place the panisse pieces in the pan, making sure not to overcrowd them.

Fry the panisse on both sides until nicely golden brown, then remove them and drain on a paper towel.

Keep the panisse in a warm oven until ready to serve.