Crisp Pressed Cinnamon Spiced Duck Confit

This is a technique I developed 10 years ago, where I’m able to serve a duck confit that is boneless and completely wrapped in its own crispy skin. The flavour of cinnamon marries beautifully with duck, and the use of vegetables and sea scallops provides a nice textural contrast. The sweetness of scallops works incredibly well with duck, taking inspiration from the Cantonese idea of serving seafood and meats together, and it’s a combination I like to use in my cooking. The garlic scapes are