Duck confit and fondant potatoes


(For 4 portions)

  • 2 punnets Kyona Mustard Cress
  • 4 duck legs confit   
  • 4 medium baking potatoes 
  • 1L duck stock  
  • 200ml red wine  
  • 100g butter
  • 30ml rapeseed oil   
  • 24 blackberries
  • 4 purple spring onions     
  • 2 pinches fine salt
  • 1 pinch white ground pepper  


Potato fondant:

  • Cut out the fondant from the potato with a round pastry cutter and season
  • Put the butter and oil in a hot saucepan and sear the fondant on both sides.
  • Add the hot duck stock in the pan and finish the cooking process in an oven on 180℃.
  • It should take around 30 to 40 minutes depending on the size of the potatoes.
  • Once cooked, remove the potato and set aside.

Duck and spring onions:

  • Trim the excess of fat from the duck leg confit, score the skin and reheat in a hot oven at 220℃ for 20 minutes. 
  • Once ready, take out of the oven and use the flame of a blow torch to make a burned effect on the skin.
  • Trim and steam the purple spring onions for 10 minutes.
  • Once cooked, cut the onion sideways into two, ready to serve.

Sauce and plate dressing:

  • Skim, pass and reduce the duck stock (from the potato fondant) to a demi glass.
  • Reduce the wine by half separately and add to the demi glass to make the sauce.
  • Reduce to the right consistency and season to taste.
  • Dress the plate using the freshly picked blackberries, the potato fondant, spring onion, duck leg, sauce and Kyona Mustard Cress.

Recipe: Franck Pontais

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