up the confit duck legs into small pieces in a salad bowl (ensure that all the
fat is removed). Put aside.
slice the onion, then fry on a low heat without browning.
the onion with the duck legs. Add the foie gras and the smoked duck breast, cut
into cubes. Leave to cool.
4 to 8 balls with the mixture and place in the freezer.
a bowl with egg yolks and a second bowl with the breadcrumbs. Place each ball
once in the egg yolk bowl and once in the breadcrumb bowl. Repeat once more.
a fryer to 170°C. Once hot, leave the balls to fry until golden brown, then
place them on a piece of absorbent kitchen paper.
the potatoes in water with the coarse salt and some bay leaves. Once cooked,
leave them to cool.
the potatoes and pass through a food mill. Make into balls then roll through
flour, then in the egg yolks, and then the almonds. Repeat again.
them like the cromesquis at 170°C, then place on a piece of absorbent kitchen
Cooking the duck breasts:
the duck breasts and score the fat with a criss-cross pattern.
cooking the breasts in a cold frying pan on the fat side first. Once browned,
turn them over, then finish cooking in the oven at 180°C for 8 minutes or more,
depending on how you like them cooked.
down the orange juice to half the quantity and add the brown stock. Leave it to
boil down until half the quantity remains. Season.
the turnips and carrots in salty water.
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