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The carrot-cumin sauce really takes duck confit to a new level. I've served this menu several times and it's always a success.

STARTER:

Smoked Salmon and Sorrel Tart, garnished with watercress leaves and a spoonful of celery root remoulade

MAIN DISH:

Crispy Duck Confit with sweet-and-sour root vegetables and cumin sauce
Swiss Chard with Cheese, gratineed in individual ramekins
French Bread

CHEESE COURSE:

Assorted French cheeses with fig-rye and walnut breads
Salad of Bitter Greens (Lettuce with Radicchio and Belgian Endive) with Dijon sweet-and-sour vinaigrette

DESSERT:

Caramelized Pears in Puff Pastry with pastry cream