Duck With Peanut And Tamarind Flapjack

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Great British Chefs
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1 duck breast

1 pinch of sea salt

1/2 tsp of ground star anise

115 g of butter

70 g of Demerara sugar

70 g of golden syrup

55 g of cornflakes

40 g of plain flour

40 g of rolled porridge oats

1 tbsp of baking powder

115 g of peanuts, chopped

55 g of tamarind paste

100 g of peanut butter

75 g of mousseron mushrooms

1 pak choi

25 g of tamarind paste

295 ml of chicken stock

50 ml of sweet sherry

2 star anise

vegetable oil

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