If you have a sous vide season the duck breast with pepper a few drops of truffle oil (optional) and some thyme. Submerge the meat at 57 degrees for 3 hours. If you haven't got a sous vide then preheat the oven to 220°C / 200°C fan / gas 7. Pat the duck dry, score the skin and rub a few pinches of salt into it. Pan fry your duck skin side down for 5-6 minutes on a high heat. Turn your duck over and place in the oven for 15 minutes for medium rare.

If using dried mushrooms rehydrate them with 450ml of boiling water and leave to soak for 15 minutes.

Chop your onion in to small cubes and add to the pan with a little oil. When the onion has become soft add the wine and stir for a few minutes until the alcohol has burnt off.

Add the mushrooms and stir in well. Then add the chopped garlic.

Add the rice and stir in well for a few minutes. Add boiling water to the porcini stock cube - about 450ml. Gradually add the stock and keep stirring constantly, more stock may be required. Add your Italian herbs and parmesan cheese.

Keep adding the stock and constantly stirring until your rice is tender enough to eat. This should take about 30-40 minutes. Season with salt and pepper to taste.

If using a sous vide, take your duck out and pat it dry. Score the skin and rub salt into it. Add the duck to a red hot pan and fry for 3-5 minutes until skin is crispy. Don't be tempted to drain the fat as it will begin to shallow fry the skin.

Leave duck to rest for a few minutes then slice into 1 inch pieces.

When your rice is ready add to the bowl and place the duck on top of the rice.

Serve and enjoy!