Place a large saucepan of water on the stove and bring to 70°C – (setting 2 on an Electrolux induction cooktop is the ideal setting for 70°C) or test temperature with a thermometer.
Whilst water is heating, sprinkle a small pinch of white pepper on the chicken breast.
Place one tablespoon of duck fat into a freezer bag, then gently push your chicken breast into the corner of the bag, add a few slices of garlic and a small sprig of thyme.
Remove as much air as possible from the freezer bag, being careful not to make any holes. Twist the bag forming a rope with the rest of the bag, tie a knot as close to the chicken as possible, then tie a second knot as tight as you can for good measure. Repeat with the rest of the chicken until you have four parcels.
Gently put all parcels into your pot of heated water. Place a plate or weight on top of the chicken making sure it is weighted down and won’t float to the top. Cook for 60 to 90 minutes. Make sure your water temperature is maintained at 70°C throughout the cooking process.
Make other components of the dish whilst your chicken parcels are cooking.
Test your chicken by pushing your finger into the flesh, it should just give slightly, the flesh should be soft. Once cooked, allow to rest until you are ready to serve.
To make the chicken jus, place chicken stock in a saucepan. Over a high heat reduce by one third to a syrupy consistency. Add salt, soy sauce, mirin and olive oil. Set aside.
To make the bread sauce, place all the ingredients, except the oil, in a food processor and process until crumbed. Whilst the blades are running on a high speed, slowly drizzle in the oil until a thick paste forms. Set aside.
To make the parsley oil, place the parsley leaves into a blender whilst the blades are running on a high speed and slowly add the oil. Blend until a smooth liquid forms, strain through an oil strainer or muslin cloth. Set aside.
To prepare the daikon, place all ingredients in a saucepan, place a sheet of greaseproof paper under the lid (this will minimise any vibration) bring to the boil, then lower the heat and cook until tender. Remove the daikon and slice into 1 cm (½ in) thick discs.
To prepare the garnish, blanch the green and white beans, snap peas and soybeans in boiling water, remove from boiling water immediately and plunge into cold water to stop the cooking process.
Heat your grill, open bags and remove the chicken. Place on a baking tray, season with salt and pepper, place under a hot grill for a few minutes until just golden brown.
Place a slice of daikon in the middle of each plate, spoon over some bread sauce (about two tablespoons) and spoon some chicken jus around the bottom of the dish.
Add green and white beans around the daikon drizzle with parsley oil and sprinkle with soybeans.
Place the grilled chicken on top of the daikon and bread sauce. Arrange two potatoes and two snow peas on the side of each plate. Sprinkle a little sea salt on top of each chicken.
The chicken can be cooked a few hours in advance and grilled when ready to serve.