Recipe: Crispy Duck Confit

The crisps

1 Heat the confit legs to remove skin and fat. Shred the meat. Brown the onion and shallots, add the meat. Let it simmer on low heat for 5 to 10 minutes. If too dry, moisten with duck stock. Add the preserved tomatoes and prunes cut into small pieces, crushed garlic, spices, parsley. Season with salt and pepper, finish simmering for 5 minutes.

2 Shape small logs approximately 10 cm long and 2 cm in diameter. Put in the freezer. At serving time, bread twice using the English method (flour + eggs) with breadcrumbs and deep fry.
The panna cotta

3 Blend the foie gras in a blender. Incorporate the gelatin sheet into the hot duck stock and gently mix the stock into the blender with the blended foie gras.
Correct the seasoning.

4 Fill serving glasses with the mixture and refrigerate.
The fine Monbazillac jelly

5 Steep 0.4 oz (10 gr) of grated ginger in the hot Monbazillac, soften the gelatin sheet, strain the Monbazillac, add the gelatin sheet then let cool.

6 Pour 1 cm/5 cm of this jelly over the foie gras glasses and refrigerate.
The tartare

7 Cut the duck breast and duck ham with a knife into small dice as well as the gherkins, capers, preserved tomatoes, shallots. Mix.

8 Season with walnut oil, white balsamic vinegar, chives, salt, pepper and a few pieces of crushed walnuts.
The decoration

9 Slice the green and white asparagus with a mandoline or vegetable peeler, marinate them with salt and pepper, oil and white balsamic vinegar, for 30 minutes.