Pre-heat oven to 180 degrees. In a bowl combine soy sauce, oyster sauce and ginger, and marinate breasts for 2 hours.
Heat half the sesame oil and pan-fry duck
breasts until skins are very crispy. Then roast for 12 minutes in oven.
In another pan, pot-roast vegetables until
al dente in remaining sesame oil with basil pesto, garlic, salt and pepper.
Roll out spring-roll pastry and fill with
mashed potato. Roll and tie with leeks. Deepfry until crisp.
Pour wine in a saucepan and add rosemary,
stock, carrots, onions and leeks. Boil rapidly until reduced by half. Strain and retain liquid.
In the same saucepan, melt butter and add flour, stirring for 1 minute. Add retained liquid and stir until thickened.Whisk in chocolate until smooth.