For the duck breast: 4 free range duck breasts. Salt and pepper.
Heat a large frying pan to a medium high heat. Lightly season the duck breasts with salt and pepper, and place in the dry pan skin side down. Cook until the blood starts coming out the the top of the breasts, then gently sear on the flesh side. Allow to rest, then slice.
Celeriac puree: 250g celeriac, peeled and diced. 50ml vegetable stock. 50ml double cream. Salt and pepper. Olive oil.
Preheat your oven to 200°C. Toss the diced celeriac in a bit of olive oil and spread it on a baking tray. Roast in the preheated oven until the celeriac is tender and golden brown, usually around 25 minutes. Place the celeriac in a saucepan over a medium heat. Pour in the vegetable stock and double cream. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for an additional 10-15 minutes until the celeriac is very tender. Using a blender or immersion blender, purée the celeriac mixture until smooth and velvety. If needed, add more vegetable stock or cream to reach your desired consistency. Season the purée with salt and white pepper to taste. Adjust the seasoning as needed. Strain the purée through a fine-mesh sieve for an extra smooth texture, if desired.
Celeriac salad: celeriac- peeled and julienned. 1 tablespoon extra virgin olive oil. Pinch of maldon sea salt. Pinch of togarashi powder. Lemon juice.
Place the celeriac in a mixing bowl, add the salt, olive oil, togarashi, and a squeeze of lemon. Mix together.
Sweet and sour sauce: 100ml extra-virgin olive oil. 150g shallots, finely diced. 150ml white wine. 375ml white-wine vinegar. 150ml water. 75g caster sugar. 125g pineapple dice.
Sea salt flakes and freshly cracked pepper.
For the sweet and sour sauce, heat the oil in a saucepan and sweat the shallots over a low heat for 15 minutes until just golden. Add the wine, vinegar, water, sugar, pineapple and a little salt and pepper and simmer briskly for 4 minutes until the shallots are very tender and the sauce is thick and syrupy. You should have 225 ml (7½2 fl oz) of sauce after the reduction. Chill until needed.
Radicchio: 150g radicchio- roughly sliced. Olive oil. 5g roasted pumpkin seeds.
Heat the olive oil in a frying pan over a high heat and sauté the radicchio leaves. Season well with salt and at the last minute when the leaves are blistered and lightly wilted, add the roast pumpkin seeds and 4 generous tablespoons of the sweet and sour sauce. Keep warm.
Roasted pineapple: 1 thick slice of fresh pineapple cut into 4 wedges- core removed. Olive oil.
Heat a frying pan with a thin coating of olive oil inside until smoking, add the pineapple and cook until charred. Turn over and repeat on the other side.
