Slice blood oranges and place in pressure cooker for 12 minutes with oranges juice, when cooked place in vitamix and purée adjust seasoning and place in piping bag, stored for later use.
Add the quinoa and vegetable stock to a medium saucepan and bring to a simmer. Continue to cook for 15 minutes, or until the quinoa is cooked through but retains a bit of bite. Remove from the heat and leave to cool
Meanwhile, prepare the fennel. Place the fennel pieces in a vacuum bag and add the orange juice and saffron.
Boil chestnuts in vegetable stock for about 10 – 15mins, when soft, drain and place in vitamix add back in stock until required thickness is achieved, season and adjust consistency with cream.
Pan sear seasoned crown of Teal on all sides in a little oil with garlic thyme and rosemary add butter and continuously baste.
Place a frying pan over a high heat, then remove the cooked fennel from the bag and add to the hot pan. Sear the fennel until coloured on all sides, then remove from the heat and mix together with the cooked quinoa. Stir through the pomegranate seeds, toasted sesame seeds and chopped coriander and mix together until combined
Serve chestnut puree as a swipe on plate with hazelnuts add salad to the side, with blood orange purée dotted around. Finally place medium rare teal atop.