Roasted Whole Duck and Cannellini Beans Bowl

Peruvian-inspired comfort food: tender whole duck paired with sun-dried tomato, salsify and taro root and cannellini beans, finished with chervil and a hit of bay leaf and vanilla pod. 1. Pat the whole duck dry and season with salt, bay leaf and vanilla pod. 2. Heat sesame oil in a heavy pan and roast the whole duck until it develops a deep golden crust, about 8 minutes. 3. Add sun-dried tomato, salsify and taro root to the pan and cook until just tender, stirring in chervil for fragrance. 4. Cook the cannellini beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tahini sauce before serving hot.