Ingredients
Confit:
1 Cs Confit Leg
3 Tbsp Black Peppercorn
1 Bunch Thyme
Baliene Coarse Sea Salt
½ Cup Garlic
1 Tsp Cloves
10 Pcs Star Anise
Dressing:
3 Oz Shallots, Peeled and Finely Chopped
4 Oz White Balsamic
6 Oz Extra Virgin Olive Oil
Salt
Fresh Cracked Pepper
Lemon Juice
1 Tbsp Dijon Mustard
Garnish With:
Frisee Lettuce, Clean
Mache
Tarragon
Apples, Finely Julienne
Directions
For the Confit:
Salt the ducklegs lightly and let it sit for half an hour… then add the rest of the ingredient. Cover with canola oil then cook in the oven at 300 degrees until tender.
For the Dressing:
Combine all the ingredients together and reserve.
