Heat oil and butter in a pan, add squash, and fry gently without browning.
Add ginger and orange zest, cook until squash is soft, then stir in cream and seasoning.
Blender the squash until smooth and pass through a fine sieve.
Scoop apple spheres and place them in acidulated water.
Melt butter and sugar in a pan until caramelised, then coat the drained apple balls.
Boil maple syrup, soy sauce, and balsamic vinegar until sticky, then reduce again with orange juice.
Preheat the oven to 180°C.
Boil potatoes until soft, refresh in cold water, and peel.
Fry seasoned duck skin-side down for 8 minutes, then roast in the oven for 3 minutes.
Coat cooked duck in glaze and rest for 10 minutes.
Sauté kale in butter until tender and season.
Fry peeled potatoes in duck fat until golden brown and season.
Reheat purée and apples, then plate with sliced duck and kale.