We’ve had this dish on the menu since the early days. The idea is to have acidity, freshness and cleanliness. The corn-fed goosnargh duck has the most delicious fat and the meat is amazing. The acidity comes from the feta, which is crumbly and adds a great texture. The cooling effect of the melon and mint is dotted all over the plate to give it bursts of freshness. To finish, we add chocolate over the top to give a hint of bitterness.