(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
- 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
Say yes to the cress