Duck Breast with Rhubarb Recipe - Great British Chefs

Ingredients

• 2 duck breasts, 125g each
• salt
• pepper
• oil
• 100g of rhubarb
• 2 star anise
• 1 vanilla pod, split and seeds reserved
• 10g of caster sugar
• 200g of almonds
• 100g of pine nuts
• 1 tsp coriander seeds
• 2 garlic cloves
• 2 tbsp of walnut oil
• 1 lemon, zest only
• 1 pinch of salt
• 1 dash of milk
• vegetable oil, for deep frying
• 12 baby leeks
• 8 baby turnips
• 2 heads Belgian endive, red, 12 leaves only
• 1 pinch of sugar
• 1 dash of soy sauce
• 1 handful of micro coriander shoots
• olive oil