For the guava lamb jus

• 500 g lamb bones
• 80 g onions, peeled and roughly chopped
• 50 g carrots, peeled and roughly chopped
• 100 g celery, roughly chopped
• 8 g garlic, peeled and roughly chopped
• 500 g red wine
• 55 g unsalted butter
• 80 g guava, peeled and sliced
• 30 g fresh coriander stalks
• 2 g green chilli, seeds removed and roughly chopped
• 4 g salt

Step 1: Preheat the oven to 250°C. Spread the lamb bones out onto a deep baking tray and roast in the oven for 40 minutes until browned. At the same time, spread the onions, carrots, celery and garlic out onto a tray and roast for 20 minutes until caramelised. Transfer the vegetables to a large stock pot. When the bones are roasted, pour half the wine into the stock pot and the remaining wine into the tray of roasted bones, scraping the tray to deglaze. Transfer the bones and all the tray juices into the stockpot and fill with water to cover. Bring the mixture to the boil over high heat, then reduce to a simmer. Use a ladle to remove any scum and foamy impurities that rise to the surface. Leave the pot on very low heat for 12 hours, topping up with water every 3 hours.

Step 2: Strain the stock through a fine mesh sieve into a pan, discarding the contents of the sieve. Reduce the stock over high heat until it thickens, then whisk in the butter. Add the guava slices and continue to cook until the guava softens. Remove the pan from the heat and add the coriander, green chillies and salt. Set aside to cool before blitzing in a blender. Pass the mixture through a fine mesh sieve into a clean pan, warming gently before serving. (Adjust the consistency with a little water if it is too thick or reduce to thicken further.)

Step 3: The duck parfait also takes approximately 12 hours so it can be made at the same time as the stock. Melt the butter in a pan. Once it starts to sizzle, add the oil and mustard seeds. When the seeds start to crackle, add the onions, cooking until slightly caramelised. Add the garlic, salt and sliced apples and reduce the heat, cooking until the apples soften and there is very little moisture remaining in the pan.

Add the liver until caramelised on the outsides. Immediately pour in the cream, mix well and transfer the mixture into a tray. Chill in the fridge. Once cooled, transfer the mixture to a blender and blitz until smooth. Pass through a fine mesh sieve and keep covered in the fridge for at least 12 hours.

Step 4: For the crumb, preheat the oven to 150°C. Spread the pistachios and fennel seeds out onto a baking tray and toast in the oven for 6 minutes. Place into a Thermomix along with the salt and blitz to a fine crumb. Store in a sealed container until needed.

Step 5: For the duck and mushrooms, increase the oven to 200°C. Combine the duck breasts with the crushed garlic and thyme. Just before cooking, pat the duck dry with kitchen paper, season with salt and lightly score the skin side. Place the breasts skin side down into a cold pan (select one that is suitable for oven cooking too) and turn the heat to high. The duck will gradually render its fat. Cook for 7 minutes, while you baste the breasts in their own fat using a spoon. Turn the breasts skin side up and add the mushrooms to the pan. Transfer the pan to the hot oven for 6 minutes.

Step 6: Allow the breasts to rest for 2 minutes before slicing in half. Dip the sliced end of each piece in the prepared crumb and place onto a serving dish along with the mushrooms, parfait and guava lamb jus. Garnish as desired (see Chef’s Tip).