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.
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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.