150ml gekkeikan sake
2 duck breast fillets with skin on
140g risotto rice
60g shitake mushrooms, sliced into medium pieces
30g dried oyster, porchini and black trumpet mushrooms, soaked for twenty minutes in 200ml hot water, and sliced finely
½ fennel bulb, sliced finely
3 shallots, diced finely
juice of ½ lemon
½ red grapefruit, segmented into four pieces without pith or skin
4 cloves garlic, diced finely
2 bay leaves
1 chicken stock cube dissolved in 200ml hot water
1 romano cauliflower
2 tbsp grated parmesan
20g butter
1 tbsp rapeseed oil
pinch of salt and pepper




