4 apricots, destoned and cut into wedges
1 tbsp finely chopped chervil
4 courgettes with flowers, thinly sliced, flowers separated
8 lemon verbena leaves
pea shoots, to serve
1 tbsp finely chopped tarragon
handful fresh almonds, shelled
1 tsp black peppercorns, crushed
salt and freshly ground black pepper
1 tsp fennel seeds, crushed
fleur de sel, to serve
2 tbsp honey
50ml/2fl oz olive oil
1 tbsp cider vinegar
30g/1oz unsalted butter
2kg/4lb 8oz duck, legs removed, breast on the crown
2 tbsp duck jus
300g/10Β½oz podded fresh peas