For a dinner party in November when it will be cold and dark,the main course is duck which would you rather have for a first course, a savoury sorbet or seafood? Seafood could be simple mussels mariniers, scallops with a champange sauce, oysters etc. my preference would be to have the seafood and then the savoury sorbet as a palate refresher after and before the duck or after the duck and before dessert. The other half of this discussion has declared that the seafood prior to duck would be too heavy. What is your opinion?