Mini Saffron Rice Cakes with Duck, White Beans and Fennel

Rinse 240g white rice under cold water until clear. Place in a saucepan with 480ml cold water and 3g salt. Bring to a gentle boil over medium heat.

Meanwhile, crumble 0.5g saffron into a small bowl and pour 60ml boiling water over it. Let steep for 5 minutes until the liquid turns deep amber.

When the rice reaches a simmer, pour the saffron infusion evenly over the surface. Reduce heat to the lowest setting, cover tightly, and cook 12 minutes — do not lift the lid or stir.

Remove from heat and let steam, covered, for 5 minutes. Fluff gently with a fork and spread on a parchment-lined tray to cool 15 minutes.

Score the duck skin in a crosshatch pattern without cutting into the meat. Season all over with 3g salt, pressing it into the skin.

Place duck skin-side down in a cold heavy skillet. Set over medium-low heat and render 12-15 minutes, spooning off fat occasionally, until the skin is deep golden and crisp.

Flip the duck and lay 3 garlic cloves, lightly crushed, beside it. Cook skin-side up 5-6 minutes until an instant-read thermometer reads 65°C at the thickest point. Transfer duck to a cutting board and rest 5 minutes. Reserve the rendered fat in the pan.

Slice the duck meat thinly or shred with two forks. Keep warm.

Drain and rinse 200g white beans. Place in a saucepan with fresh cold water to cover by 5cm. Add 2 garlic cloves and bring to a simmer over medium heat.

Simmer gently 25-30 minutes until the beans are completely tender but not bursting. Season with 2g salt during the last 5 minutes of cooking.

Drain well. In a separate small pan, heat 20ml olive oil over medium heat until shimmering. Add the drained beans and a pinch of the reserved saffron threads if desired. Toss gently 2-3 minutes until coated and warmed through. Remove from heat.

Trim the fennel stalks andReserve the fronds for garnish. Cut the bulb in half and slice each half into 6mm-thick strips.

Heat 30ml olive oil in a wide skillet over medium-high heat until shimmering. Add 2 garlic cloves, sliced, and cook 30 seconds until fragrant.

Add the fennel strips in a single layer. Cook undisturbed 4-5 minutes until golden on the underside. Toss and continue 3-4 minutes until caramelized and tender-crisp. Season with 2g salt. Remove from heat.

Transfer the cooled saffron rice to a large bowl. Add 1 beaten egg and 40g breadcrumbs. Mix gently until the rice holds together when pressed.

With wet hands, divide the mixture into 12 equal portions. Shape each into a 4cm round, pressing firmly to compact. Place on a tray lined with parchment.

Heat the reserved duck fat in a non-stick skillet over medium heat until it shimmers. Working in batches, cook the rice cakes 3-4 minutes per side until deeply golden and crisp at the edges. Transfer to a wire rack.

Place 3 rice cakes on each warmed plate. Arrange sliced duck alongside. Spoon the white beans and caramelized fennel around the rice cakes.

Garnish with reserved fennel fronds. Finish with a light grind of black pepper over the duck and white beans.