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