This is a duck breast that has been rendered down until the skin was extremely crispy and sliced thin. The sweet potato fries were lightly cooked until tender in boiling water and then fried at 350 degrees until golden brown. A salt infused with cracked pepper and fresh rosemary seasoned them to compliment the sweetness. A blackberry gastrique garnished the plate and gave the dish a unique fruity component to harmonize itself with the wine.
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