Gressingham duck breast with crisp confit leg and pickled blackberries

Hi all,

This is a reworking of a dish that i did a few weeks ago. Inside the cabbage ball is a chicken liver and foie gras mousse, wrapped in confit duck leg and then wrapped in savoy cabbage. The drumstick is confit, then the bone is removed. It is wrapped in cling film and chilled. Wound with potato string and fried until crisp. The blackberries are soaked in rice wine vinegar and sugar.