Duck breast, kumquats, pickles and quail cardamon orange blossom water sauce.

Duck breast, fully rendered skin, cooked beautifully rare to medium rare (i.e. on the rarer side of medium rare which is IMO the way to serve duck breast).  Quail stock reduced with spices of cardamom, black pepper and the addition of orange blossom water and honey at the end is the sauce here.  Kumquats that have been slow cooked whole and steeped in star anise syrup then the beetroot and white onion only just pickled to give crunch and clear acidity. 

Yum yum yumity yum.   It is a pretty dish but that does not mean it's pretty for the sake of it.  Sublime.