Grate the zest of the orange using a microplane, then cut off the rind and pith and cut the segments out of the membrane. Squeeze any juice from the membrane into a small bowl and add the grated zest, orange juice, lemon juice, sugar, vinegar and Simon Gault Home Cuisine chicken stock concentrate and set aside. Score and season the skin of the duck breasts. Place skin side down in a warm, dry frying pan and cook slowly until the fat renders out (about 4–6 minutes, depending on the thickness of the breasts). Turn over, increase the heat and continue cooking until done to your liking (8–12 minutes in total, depending on the thickness of the breasts). Strain the fat into a bowl and refrigerate to use for cooking the sauce. Set the pan aside. Cover duck in tinfoil and set aside to rest. Meanwhile, for the kumara mash, place the hot steamed kumara in a food processor. In a small saucepan, scald the cream, then pour into the food processor and add the butter and maple syrup. Pulse the kumara until smooth and creamy. Season with salt and pepper to taste, briefly pulse again, then pour into a serving dish. Fold in half the pecans and garnish with the remainder, if wished. Divide the beans into 2 bundles of 7. Wrap a slice of prosciutto around each to secure. Place on an oven tray, drizzle with the oil and roast until the beans are heated through (this can be done a day or 2 in advance and kept in the refrigerator). Heat the pan and add the orange juice mixture, then bring to a simmer and reduce by half. Add the butter and, when almost completely melted, remove from the heat and give the pan a good shake to bring the sauce together. Add the orange segments. Serve the duck with the orange sauce, kumara mash and beans wrapped in prosciutto.