Duck Breast with Sweet Potato, Cavolo Nero and Raspberry Dressing

Here is something a little more fine dining for you all! I first started doing this dish when I became a private chef. It was safe to say my Jamie Oliver days were over, and it was time to start putting food on actual plates instead of on a chopping board!
 
  I think this was one of the most daunting parts of changing my cheffing path. I'd spent many years plating things up in a rustic/ homey way, and id been thrust into a world of 5 course meals and canapes!

This dish has got a few elements that involve some preparation before you start cooking, so it is important to read the recipe a few times before you start. The prep itself however is very very simple! And the result speaks for itself.

This is perfect for a romantic meal for two, or as a starter for a dinner party!

We cover how to cook duck breast to PERFECTION on our Full Day French Bistro class, you can check it out here!