1.

For the Magret Duck Breast: Roast the duck breast in a in a pre-heated oven until medium-rare, then keep warm.

2.

For the Tortino di Cipolle e Proscuitto: Arrange the pork crépinette in a ring mould, then top with a proscuitto ham slice (leaving a length of ham hanging over the side of the mould). Spoon some white onion confit into the mould over the ham, then top with another slice of ham. Add more onion confit, then fold the ham and pork crépinette over to close the tortino. Remove the mould and fry the tortino until golden brown in a pan. Keep warm in an oven.

3.

For the Salsa Dolce Forte: Place all the ingredients in a saucepan and simmer until a thick sauce is achieved.

4.

For the California Raisin Compote: Bring to a boil the mixture of raisins, sugar, white wine vinegar water and cinnamon, then cover and simmer, stirring until the mixture is consistently thick.