3 tsp fine sea salt
1 oven-ready wild duck
Small bunch of fresh thyme
1 tbsp butter 8 shallots, peeled
250ml duck or chicken stock
1 orange
1 tbsp Chocolate Balsamic Vinegar, or good quality balsamic vinegar
10g 100% cacao. Suggestion, Venezuelan Rio Caribe 100% cacao
1 heaped tsp quince or redcurrant jelly