One of the recipes I devised to make the best of some excellent French poultry products given me by Sopexa for trial

2 duck breasts
6 x 30cm circles cut from a brie or similar soft cheese
granulated sugar
1packet baby spinach (or rocket) leaves
2 tbsp sherry vinegar

A superb combination – the sugar comats the acidity of the cheese before the vinaigrette kicks in for a sweet-sour flavour. The toffee-like crunchy texture of the caramel adds a further dimension.
Preheat the oven to 225°C/450°F/gas 7. Get a frying pan very hot over a high heat and place the duck breasts, skin side down. Fry for 3 minutes then turn. Fry for another three minutes. Place in a dish in the oven for 8-10 minutes. Remove, allow to rest for 10 minutes, then slice thinly on the diagonal. On top of the circles of cheese (on this occasion I used the excellent Dunbarra from Tipperary) layer about 5mm of granulated sugar. Caramelise with a blowtorch or briefly under a very hot grill. Combine the sherry vinegar
with the pan juices to make a flavoursome vinaigrette and dress the spinach. Place a circle of cheese in the centre of a large plate, surround with the leaves and arrange slices of duck breast as shown.