Cook the rice in a large pan of boiling water, drain and leave until just warm. Spread the rice between two sheets of greaseproof paper and use a rolling pin to obtain an even thickness of 3 to 4 mm of rice.

THE DUCK: Use a young female duck. Remove the breasts, season them, wrap them in cling film and then put them in the freezer.

THE THIGHS (confit): Dry marinate the thighs for six hours in coarse salt with thyme, bay leaves and rosemary. Remove them, rinse and dry them and then cook them in duck fat. Check that they are cooked with the point of a knife. Drain the thighs. Remove the skin, shred the flesh and then chop it coarsely. Season the meat with salt, pepper, balsamic vinegar, soy, and hazelnut oil. Roll this mixture in cling film (very tightly) so as to make cylinders with a diameter of 2 to 2.5 cm. Refrigerate.

THE MANGOES: Peel the mangoes (do not use very ripe ones), cut them into thin slices using a mandolin or slicing machine. Place on a tray and season with salt and pepper (long pepper from Brazil) and lime juice.

ASSEMBLY: First roll each duck cylinder in a strip of rice brushed with passion fruit juice. Return to the fridge very tightly wrapped in cling film. Make the vinaigrette with the passion fruit juice, oil and lime juice, salt, pepper, basil and mint.