Duck Confit Rice

Preheat the oven to 180°C. Remove the duck confit from the tin (it helps to warm the tin slightly in the oven first to melt the fat) then place the duck confit on a baking tray and roast until crisp, roughly 40 mins. Set aside somewhere warm.

Meanwhile, wash the basmati rice until the water is no longer cloudy then soak for 1 hour in a large bowl of water.

Heat the duck fat and add the whole spices, frying for a minute to release the aromas.

Add the red onion and cook, stirring frequently, until nicely caramelised. Stir the soaked rice through the fatty onions.

Fry the rice briefly until it sizzles on the bottom, then pour over the stock. Cover with a cartouche (circle of greaseproof) and the pots lid and cook on a medium heat for 4 mins, then turn down the heat to its lowest setting and cook for a further 8 mins. Remove from the heat and leave to stand for another 15 mins.

Meanwhile, slice the baguette and brush with butter and pop in the oven until very crispy. Rip into shards and scatter on the bottom of a serving tray,

To make the green sauce, blitz all the whole ingredients and gradually pour in the olive oil. Season to taste.

To make the yoghurt, whisk in the brown butter to the yoghurt.

Pour the rice over the crisp baguette and place the hot crisp duck on top. Spoon over the two sauces and garnish with pistachios, cranberries and parsley.