Instructions: MOJO:
1 Peel the shallots, halve and thinly slice. Heat 15ml/1tbsp olive oil in a small frying pan, add the shallots and cook until soft.

2 In a small processor blend together the lemon juice, parsley, mint and garlic. Gradually add the remaining olive oil, followed by the softened shallots. Season and serve with the toast and asparagus.

ASPARAGUS:
1 Remove the woody ends from the asparagus. Heat a griddle pan.

2 Cook the asparagus in the pan, turning regularly for 10 minutes or until tender. Serve on the toast.

TOASTED BREAD:
1 Remove the crusts from the slices of bread. Drizzle with a little olive oil and mojo. Heat a griddle pan. Toast the bread on both sides until brown. Serve topped with the asparagus.

RICE TIMBALE:
1 Cook the rice as the packet, adding the spices to the cooking water. Add the lime four minutes prior to the end of cooking time. Drain and mix in the chopped coriander. Pack the hot rice into an individual pudding basin.

Turn out and serve with the duck.

SYRUP:
1 Heat the oil in a small pan, add the onion slice and cook until soft. Add the balsamic vinegar, honey, wine and Tabasco. Bring to the boil, stirring.

2 Reduce the heat, simmer until reduced and finally serve with the duck.

DUCK:
1 Remove the skin from the duck and cut into escalopes. Place in a shallow bowl. Peel and slice the carrots.

2 Add the peel to the bowl with the duck. Combine the marinade ingredients and pour over the duck coating evenly. Marinade the duck, ideally for 2 hours.

3 Sprinkle the cornflour onto a flat plate. Drain the duck and coat in the flour with the carrots.

4 Heat the oil in a shallow pan and fry the duck and carrots until cooked through. Serve with the rice and syrup.

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