Pan Roasted Duck with sautéed beet tops, roasted golden beets, pickled blackcurrants and hazelnut vinaigrette

Gordon Ramsay demonstrated the cooking of this dish as follows:

"Let's make a beautiful pan roasted duck sat on a bed of sauteed beet tops, garnished with some golden beets, pickled blackcurrants, and finished with a hazelnut vinaigrette. Now, duck gets laid fat side down. Once it's caramelized, lift up your tongs, sear the end and sear the end. Why? So it seals in the juice, searing all the flavour. I take a little touch of garlic, thyme, and a little touch of rosemary, 90% of this cook is going to be on its fats. Right, garnish for the duck, beet tops into the pan. For the next pan, the golden beets with a little touch of butter. Now, let's build this out. And there we have a beautiful painting. Hand roasted duck. "