Risotto- Heat the olive oil in a large, heavy based frying pan. Add the onion, garlic and a pinch of sea salt and cook over a low heat until soft (do not allow to colour). Add the rice to the pan and cook, stirring for 2- 3 minutes until it becomes opaque. Add the wine, cover, and allow to simmer for 4-5 minutes or until the wine has been absorbed. Add the stock and stir. Replace the lid and continue to simmer, stirring occasionally, for a further 5-6 minutes or until all the liquid has been absorbed. When the rice is cooked, stir in the grated apple and beetroot. Add the butter and parmesan, and stir until the rice is thick and creamy. Season to taste with sea salt and freshly ground black pepper.
Double smoked duck- Heat a wok on stove on high. Place the tea leaves, bay leaf, peppercorns and sesame oil in the wok and bring to smoking point. Place the duck breasts on a tray in the wok and cover with the lid. Smoke the breasts for 15 minutes and remove. Place the duck skin side down on a tray and put into a very hot oven. Cook until the skin is crisp. Remove from oven and rest for 5 minutes.
Orange sambuca glaze- Place the orange rind, juice and sugar in a saucepan and bring to the boil. Turn down to a simmer and reduce until you have a thick glaze. Pour in a ¼ cup of Sambuca and the butter. Mix until glossy
To serve- Place some risotto in the centre of a serving plate, top with 1 duck breast and drizzle over the glaze. Garnish with some fresh herbs.
Risotto
1 Litre hot vegetable stock
2 Tablespoons extra virgin olive oil
1 brown onion, finely diced
2 cloves garlic, crushed
400g Arborio rice
325 ml white wine
80g unsalted butter
100g grated parmesan
4 baby beetroots cooked and grated
1 apple, peeled and grated
Double Smoked Duck Breast
4 Smoked Duck breasts
2 teaspoons sesame oil
2 bay leaves
6 star anise
2 teaspoons black peppercorns
4 tablespoons black tea leaves
Orange Sambuca Glaze
rind of 4 oranges
2 cups fresh orange juice
1 cup palm sugar
½ cup sambuca
50g diced butter