For 5 servings:
For the duck breast
240ml latte
80ml double expresso
60ml Kahlua
A pinch of sea salt
600g duck breast
Some olive oil
For the baby leek
2 baby leeks
A pinch of brown sugar
For the celeriac puree
200g celeriac
5 tbsp cream
15g unsalted butter
Olive oil
Sea salt and freshly cracked pepper