Duck breast with rhubarb purée and walnut granola

Ingredients

Fresh Meat

  • 2 duck breasts, 125g each

Store Cupboard

  • salt
  • pepper
  • 1 vanilla pod, split and seeds reserved
  • 10g of caster sugar
  • 200g of almonds
  • 100g of pine nuts
  • 1 pinch of salt
  • 1 pinch of sugar
  • 1 dash of soy sauce
  • salt

Oils & Vinegars

  • oil
  • 2 tbsp of walnut oil
  • vegetable oil, for deep frying
  • olive oil

Fruit & Vegetables

  • 100g of rhubarb
  • 2 garlic cloves
  • 1 lemon, zest only
  • 12 baby leeks
  • 8 baby turnips

Spices & Dried Herbs

  • 2 star anise

Salad & Fresh Herbs

  • 1 tsp coriander seeds
  • 2 heads Belgian endive, red, 12 leaves only
  • 1 handful of micro coriander shoots

Dairy

  • 1 dash of milk