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Dining in the Czech capital, Prague.

The 'Kampapark' restaurant is on the banks of the Vlatava River. Here, diners can enjoy a view of the old city over a five-course meal. The menu is international and includes modern takes on Czech specialities.
Like the 'Duck Trio', prepared for us by chef Marek Raditsch.
Duck trio recipe
Serves 4
For the duck:
4 pcs duck breast, about 200g each, with skin
2 garlic cloves
2 sprigs thyme
Salt, pepper to taste
2 duck legs
500g duck fat
2 garlic cloves
2 sprigs thyme
60g veal marrow
2tbs chopped parsley leaves
Salt, pepper to taste
100g butter
2 sheets of fillo pastry
1 egg yolk
4 slices of duck foie gras, about 80g each
1 tbs cocoa powder
Salt, pepper to taste
Celeriac purée
1 celeriac
150 ml cream
250 ml milk
Lemon juice
Walnut oil, maple syrup to taste
Salt, pepper
Potato terrine
750g potatoes, peeled, thinly sliced
200 ml duck fat
Salt, pepper
Sauce:
200 ml duck demi glace
200 ml fresh orange juice
4 pcs star anise
1 tbs butter
4cl Cointreau
Prepare duck-orange sauce:
Reduce fresh orange juice to 1/5 of original amount, add with star anise to duck demi-glace. Simmer for few minutes, add Cointreau and butter.
The terrine:
Place the sliced potatoes in a bowl. Pour duck fat over the potatoes, season with salt and pepper, and mix gently to combine.
Line a baking tin with baking paper and layer potato slices. Cover with baking paper and second baking tin, which should put pressure on terrine. Put in an oven heated to 180C and bake until tender, about 45 minutes.
Make a purée:
Boil the celeriac with milk and cream until soft. Blend with the hand mixer, then force through a fine sieve and season with lemon juice, maple syrup and walnut oil. Salt and pepper to taste.
Prepare the duck breast:
Cut into the skin crosswise with a few shallow cuts and season the meat with salt and pepper. In a large pan with garlic and thyme, fry skin side down until crisp. Then turn and continue cooking for few minutes. Transfer the breast in a preheated 180C oven, roast approximately 8min.
Prepare the foie gras:
Sprinkle the slices with cocoa powder, salt and pepper. Sear the medallions.
Duck rillettes:
Put the duck legs with garlic and thyme into a baking tin, pour the duck fat over. Bake in 140C oven for about 3 hours. Remove the meat from the bones, mix with bone marrow, parsley, salt and pepper.
Cut the fillo dough sheets into 4 squares, each about the size of a CD jewel box. Brush with egg yolk and wrap each square around the rillettes portion, folding the edges underneath. Then brush the outside with butter and bake at 180C until golden brown.