Make Calcium Lactate Bath and allow to settle.

Peel and chop ginger and add to pineapple juice, add sugar and salt then boiling water and cover container and allow to infuse, reheat over hot pan of water occasionally.

Add the duck to a hot dry pan skin side down until crispy then turn and cook for a further 2 minutes before transferring to an oven at 180°C for 15 minutes (depending on weight of breast.) Allow to rest after cooking and before carving.

Roast and puree two cloves of garlic. Cook rice noodles in lightly salted water then combine with pureed garlic.

Combine all ingredients for the Five Spice Carrot Spheres and blitz well then pass to remove any air and using a pipette or syringe drop small droplets into the Calcium Lactate bath allowing to Spherify for 30 seconds before removing and rinsing with molecular spoon.

Blend the Dark Soy Sauce with Xantham Gum.

Strain the pineapple and ginger infusion before adding the Lecithin and blending to create a foam then angle the blender slightly to the side to create even bigger bubbles within the foam.

Assemble dish.