Duck Breast, Umeboshi, Beetroot, Chicory

Duck is one of my favourite meats to use in the restaurants. Roasting it whole is essential — I like the contrast of a really crispy skin that has some sweetness to it, and the soft, delicately cooked meat underneath. We get our duck from Alternative Meats, who salt-age it for 2 weeks in a Himalayan salt chamber. It is the best duck I have ever tasted by far, and I’m always stealing the off-cuts from the cooks’ chopping boards when they are carving. The umeboshi plums are a fragrant additio