• Preheat oven to 200°C fan-forced.

For the Duck Sauce

• Place bones in a large roasting tray and season with salt.
• Roast in the oven at 200°C for 30 minutes, until golden brown.
• Place a large heavy-based saucepan over medium heat and add a little oil. When hot, add the shallots and garlic and sweat for 2 minutes, until soft.
• Add the bones and white peppercorns and cover with half of the Madeira.
• Allow to reduce to a glaze, then add the remaining Madeira and allow to reduce by half.
• Next, add the stocks, thyme and bay leaf, and bring to the boil, skimming to remove any impurities that may rise to the surface.
• Simmer until reduced to a sauce consistency, then pass through a fine sieve lined with muslin.
• Set aside until required.

For the Stock Syrup

• Place the sugar and glucose into a small saucepan, add the water and place over medium heat.
• Bring to the boil, then remove from heat and set aside at room temperature.

For the Pickling Liquid

• Place the chardonnay vinegar, stock syrup, water and salt into a small saucepan, and bring to the boil over medium heat.
• Remove from the heat and allow to cool at room temperature.

For the Roast Duck Breast

• Lightly score the skins of the duck breast in a crosshatch pattern using a sharp paring knife. Trim the fat following the shape of the duck breast. Season with Maldon sea salt and pepper, rubbing into the skin well.
• Heat a frypan over medium heat, add a little oil and place the duck skin-side down. Cook for approximately 3 minutes until the fat has rendered down and is crispy. Add whole star anise and cinnamon.
• Transfer to the oven and roast at 200°C for an initial 3 minutes.

For the Honey Glaze

• Place all ingredients in a small saucepan over medium high heat. Bring to the boil and allow to reduce to a glaze with a consistency similar to honey.

For the Parsnip Purée

• Peel parsnip and cut around the core, discarding the woody centre. Finely slice parsnip and place into a saucepan.
• Heat butter and oil in a small saucepan over medium heat, once foaming, add in parsnip and sauté but don’t colour. Cover with milk and add bay leaf.
• Bring to the boil and reduce heat to medium low, cover with a lid and cook until the parsnip is tender, and the milk has reduced.

For the Toasted Buckwheat

• Place buckwheat into a pan over medium high heat. Season with sea salt and pepper and toss until toasted and golden, approximately 5 minutes. Transfer to a mortar and pestle and crush into a coarse mixture, ensuring it’s not too fine. Transfer to a bowl and set aside for plating.

For the Port Wine Jus

• Place a medium frypan over medium high heat. Add oil, shallots, garlic, thyme, bay leaves and sauté until lightly caramelised.
• Meanwhile, using a mortar and pestle, crush coriander seeds, white pepper and cardamom, then add to the pan and sauté until fragrant. Add port and flambé, reduce to a syrupy consistency.
• Add duck sauce and reduce heat to medium and reduce to a sauce-like consistency.
• Once sauce has reduced to a nice consistency, strain and finish with cherry vinegar and 2 knobs of butter.

Duck Breast (Contd.)

• Place honey glaze in a small saucepan over low heat to gently heat through.
• After 4 minutes of cooking, remove the duck breast from the oven, turn the breasts over to sear the flesh side. Brush the skin side with the honey glaze and return to the oven for another 3 minutes.

For the Daikon Pickle

• Place pickling liquid into a pot and bring to the boil. Cut a 10cm long piece from the daikon, then use a 3cm ring cutter to form a cylinder.
• Slice on a mandolin into rounds approximately 3mm thick. Transfer to a bowl and cover with the pickling liquid. Set aside until ready to plate.

Parsnip Purée (Contd.)

• Once the parsnip is cooked, remove bay leaf and transfer to a bullet blender and blend until smooth, adding a touch of cream to thin out into a purée consistency.
• Season with salt and pepper and set aside in the blender for plating.

Duck Breast (Contd.)

• Remove the duck breasts from the oven, placing onto a wire rack over a tray to rest.
• Reheat the honey glaze gently over low heat if required. Using a pastry brush, gently brush over the skin 2-3 times as the duck is resting.

For the Endive

• Place a frypan onto a high heat.
• Break up the endive into leaves and place onto a tray. Sprinkle with icing sugar and balsamic.
• Add into the (screaming!) hot pan, tossing quickly to gently wilt without colouring.

To Assemble

• Gently brush a final glaze over the duck breasts then sprinkle with toasted buckwheat and alyssum flowers.
• Drain the pieces of pickled daikon on kitchen paper.
• Begin plating by placing parsnip purée in the centre of the plates.
• Lay out wilted endive pieces in a flower shape covering the purée.
• Place pickled daikon discs over the centre of the endive to form a bed.
• Place duck breast atop the endive, slicing the bottom of the duck to sit flat if necessary.
• Loosen the honey glaze with a little water.
• Drizzle the port wine jus and the honey glaze around the plates.