Ingredients

Ingredients For the duck

• 50g/1¾oz long grain rice

• 30g/1oz loose-leaf jasmine tea

• sprig thyme

• sprig rosemary

• 4 free-range duck breasts, skin on

For the juniper jus

• 1 carrot, chopped

• 1 stalk celery, chopped

• 1 onion

• 1 bay leaf

• 2 tbsp olive oil

• sprig thyme

• 2 tsp juniper berries, lightly crushed

• 125ml/4½fl oz port

• 250ml/9fl oz red wine

• 250ml/9fl oz chicken stock

• sea salt and freshly ground black pepper

For the rosti

• 1 small celeriac, peeled and grated

• 1 tbsp melted butter, plus extra for greasing

• grated nutmeg

• sea salt and ground white pepper

• 1 free-range egg, beaten

For the white bean purée

• 1 small bulb garlic

• 400g/14oz tinned cannellini beans, drained

• 300ml/10fl oz chicken stock

• olive oil

For the parsnip crisps

• 1 litre/1¾ pints groundnut oil or vegetable oil, for deep-frying

• 1 parsnip, peeled

Description

Cold-smoking Imparts The Meat With A Delicate Smoky Flavour Before It Is Cooked. Try Experimenting With Different Herbs And Spices.

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