Most pretentious title I could think of for what was a very simple little dish for Friday night.  Amy had made some beet salad for a farewell to the school year lunch at my older daughters school - but I'd also done carrot salad and we ended up not taking it.  Very simply mixed it up with some goat's cheese and layered it under some beautiful muscovy duck breast and blanched, halved and then roasted some brussel sprouts alongside it.  The sauce was a very simple pan sauce, shallots, orange juice a touch of port and a splash of cassis reduced down and finished with a touch of butter.