Honestly just having the three variations of duck "sacrifices" is more than complete, but what's a salad appetiser without the greens right?
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First is the pate with raspberry compote on thin toast, the sweet jam reduces the bitterness from the creamy rich liver paste spread on the crunchy toast.
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The smoked duck breast slices were tender, and sat on some chopped pickles... I ate this combination with the greens as the pickles were very sour.
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Last and the best was the seared foie gras, perfectly browned and crisp on the sides, further flavoured by what I believe is olive tapenade for that continental touch. So much indulgence in one (or three, if you savour it slowly) bite.