• Preheat oven to 200°C Fan Forced.

For the Roasted Duck

• Break down the duck, leaving the breasts on the crown.
• Remove the marylands, wings and back of the carcass and reserve for the stock.
• Season the duck crown generously inside and out with salt.
• Roast at for 25–35 minutes, or until the internal temperature reaches 48-50°C.
• Remove from the oven and rest for 10–15 minutes. (it will continue cooking once out of the oven to get to medium rare 54-55°C).

For the Duck Stock

• Chop the reserved legs and wings into smaller pieces.
• Heat a pan over high heat with a little oil and sear the duck pieces until deeply golden brown.
• Transfer to a saucepan and cover with cold water.
• Bring to a gentle simmer, skimming continuously to remove impurities.
• Simmer until reduced by half.
• Strain and reserve the stock.

For the Ooray Sauce

• Heat olive oil in a saucepan over medium heat.
• Add shallot and sweat gently until softened with no colour.
• Add the ooray purée and simmer briefly. Transfer to a jug and use an immersion blender to blend until smooth.
• Pass through a fine sieve into a clean saucepan. Simmer until slightly thickened and reduced.
• Season with salt, then balance with red wine vinegar and honey, the sauce should be tart, bright and balanced, not overly sweet.
• Gradually ladle in duck stock to achieve a smooth, glossy sauce that coats the back of a spoon but still spreads easily.
• Finish with a pinch of cinnamon and nutmeg.
• Whisk in olive oil and adjust seasoning.
• Keep warm.
• Reduce oven temperature to 180°C Fan Forced.

For the Macadamia Purée

• Toast macadamias for 8–10 minutes, stirring occasionally, until deeply golden brown.
• Cool slightly.
• Transfer to a high-speed blender and blend for 30 seconds.
• Scrap down the sides and then continue blending for about 3-5 minutes scraping down the sides every minute or so. The nuts will start to form a paste and eventually a creamy texture.
• Add cream, lemon juice, black garlic, salt and duck stock. Blend on high until smooth and incorporated, adding additional duck stock as needed to create a silky purée. It should be smooth, hold its shape when spooned, but not be stiff.

To Serve

• Spoon 3 generous spoonfuls of Macadamia Purée onto the plate and spread slightly with the back of a spoon.
• Carve the Roasted Duck breasts from the crown and slice into five even slices per breast.
• Shingle neatly over the purée.
• Season lightly with flaky salt and drizzle with olive oil.
• Spoon the Ooray Sauce over the duck, allowing it to cascade naturally.
• Serve immediately.