Duck Breast, Plum Compote, Pak Choi & Celeriac Purée

cube and boil the celeriac in salted water until soft - about 12-15 minutes, depending on how small you cubed it.
drain and leave in colander over your empty pot for 10 minutes to reduce moisture further.
transfer the celeriac to a glass mixing bowl and use an immersion (stick) blender to turn the cubes into a smooth purée.
add mascarpone, stir well, adjust seasoning if necessary, and set aside - don't cover it at this point, you want residual moisture to evaporate, otherwise your purée will be watery.
Macros (100g serving): Kcal 105; F 5.5g; NC 2g; P 1.3g

slice shallot and place it in a small saucepan with the oil; cook it for 1 minute to soften; set aside to infuse.
remove the stone and cut the plum into 8ths.
discard the cooked shallot.
add plum, Sukrin Gold and wine to the same pot containing the infused oil, bring to a rolling boil, stir, then turn heat down and simmer, uncovered, for 5 minutes or until mushy and thick.
set aside in its pot.
Macros (1 serving, i.e. 1/2 of the compote): Kcal 47; F 3g; NC 3g; P 0.2g

pre-heat oven to 200°C static and smear a little oil over a roasting pan.
slice the pak choi across the middle, lengthways.
place it, cut side up, on the roasting tin, then drizzle some extra virgin olive oil all over it, season with salt and pepper, and add a sprinkle of sesame seeds.
roast the pak choi for 8-9 mins, watching carefully to ensure that the leaves don't burn.
leave it aside in the roasting pan.
Macros (1 serving, i.e. ½ pak choi head): Kcal 11.5; F 0.3g; NC 1g; P 1g

pre-heat oven to 180°C static.
remove the duck fillets from the fridge; with a sharp knife, score the fat deeply, in a criss-cross pattern; leave them at room temperature for 30 mins.
season with plenty of salt and pepper and place the fillets skin-side down on a cold non-stick frying pan (no added fat).
turn the heat on to medium-high and pan-fry for about 6-8 mins - you may need to use tongs to hold the fillets on their sides if there is visible fat that needs rendering.
when most of, if not all, the fat has melted, and the skin side is nicely caramelised, add butter, thyme and star anise to the pan and turn the fillets over to cook the flesh side for a couple of minutes while you baste with the juices.
transfer to a roasting tin, skin-side up, and roast for 5 minutes.
rest the cooked duck on a chopping board for 5 mins.
Macros (1 serving, i.e. 125g fillet, skin and fat included): Kcal 529; F 47g; NC 0g; P 25g

while the duck rests, re-heat the celeriac purée (100g per serving) in the microwave oven, plum compote on the hob and pak choi in the residual oven heat.
slice the duck fillets and plate them with all other components; serve immediately.