Rosemary Shrager's apprentices show that canapes can be taken to a whole new level.

1. Lightly cover the duck breasts with Maldon sea salt and reserve in the fridge for 2 hours.
2. After 2 hours wash off the salt and gently pat dry. Render down the fat on the duck breasts in a hot pan with a little salt in the bottom of the pan.
3. Make a powder with the sugar, grapefruit and star anise, line a gastro tray with foil and place the powder in the tray with the wood chips, cover the tray with foil and put the tray on to a high heat to get it smoking. Whilst the tray is heavily smoking, place the duck breasts skin side up on a rack and put on top of the smoking tray, cover very tightly with foil and smoke the breasts for 6 minutes. Check to see if the duck breasts are cooked with a skewer, they should still be pink. If the duck breasts still need some cooking finish in the oven.
4. Place the chicory, lemon juice and sugar into a pan and cook down into a jam.
5. Mix all lavosh biscuit ingredients together to form a smooth dough, rest for 30 minutes, roll out with a pasta machine then cut into desired shape, egg wash and cook at 180°C for 8 minutes.