SILVER NOVA 2008 !

Method                 

• Remove the fat from the duck.
• Place the salt, four spice, ground mixed peppercorns and some fresh coriander into a flat dish and mix.
• Cover the duck breasts with the seasoned salt and work into the flesh.  Leave to rest for 4 hours.
• Clean the Pompadour potatoes and cook for 20 minutes.
• During this time make a dressing by mixing the olive oil, balsamic vinegar and the juice and zest of the orange.  Season with pepper.
• Peel the potatoes while still warm and cut into thin slices.  Place them onto a plate, like you would for carpaccio, and drizzle with some of the dressing. Keep chilled.
• Rinse the duck breasts under running water and dry with paper towel.  Cut into thin slices, cover with dressing and allow to marinate for 10 minutes.
• Place alternating layers of potato and duck slices into ramekins, finishing with a layer of potato.
• Serve by turning out each ramekin onto a plate.  Drizzle with the remaining dressing, season with the ground mixed peppercorns and fleur de sel and garnish with orange rind and a sprig of coriander.