Duck Confit, Mashed Potatoes, Green Cabbage Fondue

Prepare the carrot sauce: Using a juicer, extract the juice from two carrots, then reduce it by half. Add a knob of butter and blend vigorously until you obtain a smooth and creamy sauce.

Blanch and stuff the cabbage:Blanch the green cabbage leaves, then fill them with bacon lardons. Sauté in butter until golden and fragrant.

Prepare the mashed potatoes: Make a classic purée by cooking the potatoes, then season it with salted butter for a touch of richness.

Pan-fry and bake the duck confit: Pan-fry the duck legs skin-side down until well browned, then bake at 180°C for 10 minutes to heat through and crisp the skin.

Plate the dish: Arrange the elements on the plate: place the duck confit, mashed potatoes, and stuffed cabbage. Finely grate a touch of lemon zest over the top to add freshness, then spoon the sauce alongside.