Today

By Tim Golder, head chef at Topsham's prestigious Oliva Restaurant, which was named best restaurant in Devon at the 2007 Devon Life Food and Drink Awards.

Serves two

Ingredients:

2 fresh local duck beasts
1 large parsnip
2 Maris Piper potatoes
1 free range local egg
Sea salt
Black pepper
2 rhubarb sticks
1pt chicken stock
100g caster sugar
20g unsalted butter

Method:

For the duck:
Place the duck breasts skin side down into a cold, non stick pan. Put on a high heat until crisp. Turn over and continue to fry for 1-2 minutes. Place on a baking tray and roast in the oven for 20-25 minutes at 180C.

For the parsnip rosti:
Grate the maris piper potatoes and the parsnip together and place on to a tea-towel. Strain to remove any moisture. Combine together with one egg, sea salt and black pepper. Place the mix into palm-sized mounds on a baking sheet and put in to the oven at 180C until cooked (about 20 minutes).

For the sauce:
Cube the rhubarb in cm sized pieces. Place into a saucepan with the butter. Once the rhubarb has started to soften, add the sugar and stir gently. Add the chicken stock a bit at a time until the right consistency is achieved. Simmer for 5-10 minutes and adjust seasoning to taste.

To serve:
Rest the duck for 2-3 minutes after removing from the oven; cut into thin slices. Place the rosti on the centre of the plate and stack the duck on top in a criss cross design. Finish with the rhubarb sauce and serve with fresh seasonal vegetables.