Ingredients

Ingredients For the saffron bread

• 2 pinches saffron strands

• 280ml/10fl oz tepid water

• 500g/1lb white bread flour, plus extra for dusting

• 120g/5oz fermented bread dough

• 30g/1oz fresh yeast

• 15g/½oz butter, softened

• 1 tsp organic bread improver

• 20g/1oz salt

For the saffron breadcrumbs

• 40ml/2fl oz olive oil

• 4 x 75g/2½oz slices of saffron bread (from above), torn into small pieces

• 20g/1oz caster sugar

• salt and freshly ground black pepper

For the duck eggs

• 4 free-range duck eggs

• 50g/2oz plain flour

• 1 free-range egg, beaten with 20ml/1fl oz milk

• vegetable oil, for deep-frying

• salt and freshly ground black pepper

For the smoked duck

• 100g/3½oz sea salt

• 100g/3½oz sugar

• 1 orange, zest only

• 1 tbsp Chinese five spice powder

• 2 x 225g/8oz duck breasts

• 135g/4½oz oak chippings, for smoking

For the asparagus

• 12 asparagus spears, woody ends removed, stalks peeled

• 12 slices smoked duck (from above)

• 12 wafer-thin slices saffron bread (from above)

• 1 tbsp unsalted butter

Description

Recipe Uses 2 Pinches Saffron Strands, 280ml/10fl Oz Tepid Water, 500g/1lb White Bread Flour, Plus Extra For Dusting, 120g/5oz Fermented Bread Dough,...

View Full Recipe