Pan-roasted duck breast, salt baked celeriac croquettes, seared shallots and pearl barley. Usually I’m quite wary of choosing duck breast as it can be quite tough, chewy, or gamey. Fortunately, this was none of the above - the meat was cooked to a succulent pink and the skin to a nice crisp. While the sides complimented the meat really well, the star of the dish was (rightly so) the duck. Portions could have been bigger though!