Prepare the chicken truffle mousseline

• Blend the chicken breast with the egg white, salt and pepper until smooth.
• Add the cold cream and chopped truffle, blend again until light and refrigerate.

Make the onion port jus

• Caramelise the sliced onion in butter until deep golden.
• Deglaze with the port wine, add the beef stock and reduce until glossy.

Cook the potato guanciale croquettes

• Mash the boiled potato with the grated gruyere and crisped guanciale.
• Shape into croquettes and chill until firm.

Assemble the Duck Wellington

• Lay the spinach leaves flat, spread the mousseline and place the duck breast on top, then roll tight.
• Wrap in puff pastry, seal the edges and brush with egg wash.

Bake the Wellington

• Bake on a preheated tray at 200 °C until the pastry is golden.
• Rest before slicing and trimming the edges.

Make the crepe batter

• Whisk the flour, milk, eggs and sugar into a smooth batter and rest.
• Cook thin crepes in a buttered pan and set aside.

Prepare the orange lemon cream filling

• Whip the mascarpone with the orange and lemon zest, lemon juice and vanilla seeds.
• Fold in the cream until smooth and chill.

Make the orange vanilla sauce

• Reduce the orange juice with the sugar and Grand Marnier until syrupy.
• Add the vanilla and keep warm.

Fill and serve the crepe Suzette

• Fill the crepes with the orange lemon cream, fold and heat through.
• Serve hot with the orange vanilla sauce, orange segments, orange zest and mascarpone vanilla ice cream.