• Peel the skin off the celeriac using a knife and using a mandolin or a very sharp knife slice the celeriac into half and then into very thin slices.
• Pour over the vinegar for pickle, the 1/2 tsp of sugar and good pinch of salt.
• Mix together thoroughly and leave to pickle until ready to serve.

For the duck

• Heat the oven to 180°c
• Place an oven proof frying pan over high heat until hot.
• Score the duck breasts, only score the skin dont go deep enough to cut the flesh
• Sprinkle liberally with salt.
• Once the pan is hot but not smoking, add the duck skin side down. You don't need any oil as the duck will release enough fat.
• Turn the heat down to medium-high and leave for 5 minutes skin side down until the fat has rendered and the skin is beautiful golden and crisp.
• Place the pan into the oven with the skin side down for 3 minutes. Then turn the duck over and place in the oven for another 3 minutes.
• Remove the duck from the oven onto a board to rest.

To make the sauce

• Pour away most of the fat from the duck leaving about 1tbsp of duck fat with all the lovely juices.
• TOP TIP: Reserve the rest of the fat to make gorgeous roast potatoes.
• Place back on the hob over a medium high heat.
• Sprinkle the 75g sugar evenly over the base of the pan and cook until a tan caramel is formed. Don't burn the sugar or will be bitter.
• Very quickly add the rice vinegar for the sauce, be careful as it will spit.
• Stir to combine and then pour in the rum and if brave enough, set alight. If not just reduce until syrupy again.
• Add the passionfruit and the stock to the pan and stir through.
• Bring back to the boil and reduce until it just coats the back of the spoon.
• Taste and season with salt and pepper.

To serve

• Slice your duck and place on a plate or platter, pour over the sauce and serve with the pickled celeriac. Enjoy!