Instructions: Marinate the duck breasts in the soy and ginger for 2 hours, season with salt and pepper and seal in a hot frying pan with a little vegetable oil.

Mix the rice, sugar and jasmine tea and place on a piece of aluminium foil in the bottom of a wok. Place the duck breasts on a round wire rack on top of the tea mix with about 1-2 inches of a gap and cover with a lid or another piece of aluminium foil. Smoke on low heat for about 10-15 minutes.

If you prefer the duck breasts more done, finish them in a preheated oven on 180C/gas4, otherwise the smoking flavour becomes too intense.

When peeling the salsify, put it straight into lemon water as it goes black otherwise. Cut at a slant into 1/2 inch thick pieces, colour in a frying pan with a little vegetable oil and roast in a hot oven for 5-10 minutes.

Add the broad beans, butter and herbs, season with salt and pepper and gently heat until the broad beans are cooked. Arrange the vegetables on the plate with the sliced duck breasts on top and the warmed gravy around.

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