Start this recipe with the potatoes. Cut into chunks and sauté in little butter, add 2 tsp beef stock, water and bring to the boil. Finish in the oven at medium heat approximately 25min until the potato is cooked through and browned. Score the duck breast skin in a diagonal direction without going through to the meat. Season with salt and pepper. Heat a pan with no fat and seal the duck fat side first, on both sides. Transfer the duck to an oven dish and finish off cooking in the oven for 9 minutes at 180°C. Using the same pan, add in the carob, 1 tsp beef spoon stock and caramelize before pouring in the wine.  Reduce to a sauce for 5 minutes. Meanwhile, trim and blanch the asparagus, cool under cold running water and roll in speck. Grill slightly in a pan or in the oven to colour. To serve, slice the duck breasts and serve on top of the potatoes and asparagus bundles. Spoon over the carob reduction and serve immediately.