Warm duck and leek salad

For the leeks:

• Use only the white part of the leek cut into 5 cm pieces, boil in salted water for 3 minutes.
• Finish cooking them in duck fat until soft. Remove the leeks from the fat and add salt.

For the duck:

• If it is not already confited, do so in the duck fat (24 hours before use).

For the mustard vinaigrette:

• With a whisk beat the mustard with the poultry white stock and emulsify with the walnut oil.
• Add the peeled tomato diced and a shallot cut into brunoise.
• For the bouquetiere of vegetables and the fine leek cut into julienne.
• For the basic vinaigrette.
• For the toast
• Cut slices of bread and toast in the oven.

SET UP

• Heat the leek separately and the filleted duck thigh (it can be heated in the microwave or in duck fat).
• Place the hot leeks in the centre of a plate and dress with the mustard vinaigrette.
• Place the duck fillets on top of the leeks and dress again with the vinaigrette.
• Place the vegetables dressed with the basic vinaigrette on the filleted duck.
• Transfer everything onto the slice of toast and add a cube of duck jelly.