To make the latkes:

Grate the potato and very finely chop the onion.

Place potato and onion into centre of clean cloth and squeeze out most of the moisture from the potato and onion.

Place the potato and onion into a bowl, mix in the flour, egg, add nutmeg and season with salt and pepper.

Put the mixture onto clean work surface – pat and press out to approx 7-8mm thick– cut out with small round cutter (4cm) (or alternatively free form into small round cakes).

Heat oil in pan, fry on low heat until golden brown.

To make the blood orange gel:

Heat orange juice in pan until simmering, add the agar agar – stir until incorporated.

Set to cool in a small tray until mixture sets like a jelly.

Chop/dice finely or blend.

To build the canapé:

Finely shred the green part of the spring onion and fry in oil for 1 minute until crispy, drain and leave to cool.

For the duck breast: 

To cook the duck breast, place breast in cold pan skin side down, fry 6-8 mins or until skin is golden brown.

Place duck breasts into preheated oven 180C for 10 minutes.

Leave to rest.

 To serve:

Warm the potato latkes in the oven.

Thinly slice the duck the duck breast, place on top of the latkes, garnish with small amount of blood orange gel and spring onion.