Chinese-French fusion! “Peking duck à l’orange”: peking duck – potato fondant – rice paper crisps – confit fennel – caramelised orange rind – carrot purée – orange hoisin jus

This sounds delicious and is visually interesting but I’m not sure the rice paper crisps are a great choice. They usually add no flavor, unless they’re fried in a flavored oil, and I think they might actually detract from the crispy duck skin. Also, that lone spinach leaf needs to be dressed or eliminated altogether.

The components seem too big to make numerous nice bites.