For this dish I used a Long Island duck breast. I started by removing the skin so that I could dry rub it and cook it separately for a perfect crisp skin. I then cut it in julienne strips and serve it on top of the potato cakes to keep it crispy. The breast meat is marinated in Amontillado sherry (I love the nutty flavor with poultry), shallots, S&P, and olive oil. The duck is seared and roasted to medium. I cooked the potato cakes in the fat rendered from the skin for maximum duck flavor. To bring it all together; I prepared spinach timbales and fresh pomegranate emulsion . I love the simplicity and creamy texture of fresh spinach with cream, eggs, Pecorino, and a pinch of nutmeg baked until you achieve a slight soufflé. The pomegranate provide a nice hint of tart, much as a cranberry sauce would.