Warm duck and leek salad with mustard vinaigrette

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 the 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.
• Finally, 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.

SET UP

• Heat the leek separately and the filleted duck thigh (it can be done in the microwave or in the 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.
• Decorate the dish with the mustard vinaigrette, reduced Modena vinegar and the duck jelly cubes, (the juice that the duck has released in the confiting process).