Remove any excessive fat on the duck breast and mix over the 5 spice in a bowl. Preheat a sauté pan and fry fat side first until well browned, turn and add garlic brown than the honey, Allow to caramelize and pour in the juice. Remove the duck and finish in oven while reducing the sauce by half. Boil the potatoes and mash, mix in the nutmeg thyme, eggs and season. Form small potatoes patties dust in flour and pan fry to until crispy. Blanch the French beans and toss in olive oil with the thin shredded leeks.

Suggested wine: Reserve Carmenere Valle Central – Caliterra
Dark violet-red in color and bluish at the rim, with an elegant aromatic intensity. Aromas of blackberries and forest fruits come to fore, accompanied by mild notes of spice such as cinnamon and black pepper. Silky and fruity on the palate, with good volume and persistence.