Start by removing the skin from your duck breasts and seasoning them with salt and pepper.

Vacuum-pack the meat and cook sous vide/water bath for 2 hours at 58 degrees Celsius (136 degrees Fahrenheit).

After 2 hours, remove the meat from the bag and pat dry on both sides. Sear them quickly, either with a blowtorch or in a pan, and place them in the freezer for 20-25 minutes (or in the fridge for one and a half hours if you have time).

Remove the meat from the freezer and cut it into pieces about 1 x 2 cm.

Take your duck skins and place them on a cutting board with the outer side down. Scrape the fat/membranes off the skin very carefully. This helps you achieve crispy skin.

Place the skin on parchment paper and stack the skins on top of each other with parchment paper folded around. Cook them in the oven at 200 degrees Celsius (392 degrees Fahrenheit) fan-forced for 20-25 minutes. Make sure to place something heavy on top of the skins so they don't bulge.

Remove the skin from the oven and place them on grease-absorbing paper (kitchen roll) and season with salt.

Start by making a mayonnaise. Whisk the vinegar, lemon juice, and mustard together with an egg yolk. When it froths well, pour in oil (very little at a time at first) while whisking hard. Continue for a few minutes until you are satisfied with the consistency of the mayonnaise. Season with salt and white pepper.

Mix crème fraîche, store-bought mayonnaise, and curry with the mayonnaise and season with salt and pepper.

Toss the duck breast pieces in the dressing and it is ready to serve.

Chop the asparagus into pieces about 1 cm and crush the duck skin into smaller pieces.

Split the croissants in half and place a couple of spoonfuls of duck breast salad in the bottom half.

Place the asparagus pieces and duck skin pieces on top and garnish with parsley.