Smoked duck breast with celeriac remoulade

Method

1. Whizz the egg yolks, anchovies (see tips), mustard and vinegar to a smooth paste in a food processor. With the motor running, add the oil, drop by drop, building up to a more confident stream as the mayonnaise forms. When the oil is incorporated, add a tiny splash of water (see Know-how). Check the seasoning – black pepper and perhaps more mustard may be needed (see tip). The remoulade should have a spiky and assertive flavour.
2. Trim the skin from the celeriac, halve it so you can put it flat-side down on your work surface, then slice finely. Cut these fine slices into spaghetti-like strips. (Alternatively, use a mandoline: cut the celeriac into manageable chunks, attach the medium strip attachment, then shred away using the safety guard.)
3. Put the celeriac in a bowl and mix with the remoulade sauce (hands work best but use tongs if you prefer). Cover and refrigerate for at least 4 hours to allow the celeriac to soften a little in the remoulade.
4. Pick the leaves from the parsley, chop finely and mix into the remoulade. Taste and adjust the seasoning if required.
5. To serve, arrange the remoulade on 8 plates or in a serving bowl. Finely slice the duck breast (if not already sliced) and arrange on or alongside the remoulade. Garnish with a scattering of capers, a drizzle of olive oil, some black pepper and the chopped chives.