Edinburgh's The Witchery cooks Roast Breast of Duck with Madeira & foie gras jus

Watch Executive Chef Douglas Roberts from The Witchery By The Castle restaurant in Edinburgh cook Roast Breast of Gartmorn Farm Duck, Confit of carrot, potato fondant, Madeira & foie gras jus.
Get the full recipe below plus get 2 courses from the lunch & theatre supper menu for £19.95 (Sun-Thurs) at The Witchery By The Castle on 5pm Dining here:
www.5pm.co.uk/restaurant/edinb...
Serves 2
Ingredients
1 large breast of duck, from Gartmorn Farm, trimmed
Sea salt
1 bunch of washed & trimmed baby carrots
1 packet of unsalted butter
1 sprig of thyme
2 cloves garlic
1 potato
Unsalted butter
1 sprig of thyme
Sea salt
200 ml of duck jus (reduced duck stock)
35 ml of Madeira
1 teaspoon of foie gras mousse or chicken liver mousse
Spinach
Salt
Knob of butter
Method
Carefully cut the potato into a barrel shape, then cut in half through the middle so you have 2 smaller barrels
Melt some butter in an oven proof dish
Lightly season the potatoes & put in the oven proof dish along with the thyme - the butter should cover about 1/3rd of the potato
Place in a moderate oven for approx 1 hour or until the potato is firm (al dente)
While the potato is cooking melt the half packet of butter slowly, skimming off the milk fat from the top, until you end up with clarified butter
Place the garlic & the thyme into the clarified butter & put on a very low heat, add the carrots & slowly cook for around 10-15 minutes
Whilst the carrots are cooking, cook the duck
In a hot sauté pan add the seasoned duck fat side down, reduce the heat slightly & leave the fat to render & crisp up for around 5 minutes
Turn the duck over and cook on the flesh side for a further 5 minutes
Place in a hot oven for a further 7 minutes, take out & leave to rest for at least 5 minutes
Whilst the duck is resting make the jus - reduce the Madeira in a pan, then add the duck jus & simmer
Finally sauté some spinach in a little butter & season
Carefully take the carrots out of the clarified butter & also the potato
Place the spinach in the middle of two plates, arrange the carrots around the spinach, place the fondant potatoes on top of the spinach
Whisk in the foie gras mousse into the jus whilst it is simmering, take off the heat
Carve the duck into six pieces & arrange three pieces on each plate
Dress the plate with the foie gras jus