Duck Confit & Fondant Potatoes, Kyona Cress & Blackberry

by Frank Pontais

Ingredients for 4 portions

• Kyona Cress (2 punnets)
• Duck leg comfit (4 legs)
• Baking potato (4 medium)
• Duck stock (1 lit)
• Red wine (200ml)
• Butter (100g)
• Rapeseed oil (30ml)
• Blackberries (24 pieces)
• Purple spring onions (4 pieces)
• Fine salt (2 pinch)
• White ground pepper (1 pinch)

Method for the potato fondant

1. Cut out the fondant from the potato with a round pastry cutter and season
2. Put the butter and oil in a hot saucepan and seared the fondant on both sides.
3. Add the hot Duck stock in the pan and finish the cooking process in an oven at 180C.
4. It should take around 30 to 40 minutes depending on the size of the potatoes.
5. Once cooked, remove the potato and set aside.

Method for the duck and spring onions

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

Method for the sauce and plate dressing

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