Duck Confit Parmentier Maple-Scented

Duck confit

• 4 duck legs, skin on, bone in (approx.1 kg), rinsed and dried
• ½ tsp black pepper, ground
• 4 tsp coarse sea salt divided
• 4 garlic cloves crushed
• 4 bay leaves, fresh
• 6 sprigs thyme, fresh
• 1 tbsp fresh rosemary leaves, coarsely chopped
• 1 tsp black peppercorns
• 500 - 550 g duck fat divided (see Tip)
• 3000 g water divided
• 30 g vinegar
• 20 g duck fat
• 30 - 60 g veal fond or 30-60 g duck cooking juices, divided
• 20 g maple syrup, pure

Sautéed Leeks

• 20 g duck fat
• 30 g veal fond or 30 g duck cooking juices
• 200 g leeks cut lengthwise and sliced (0.5 cm)
  

Mashed Potatoes

• 40 g Parmesan cheese in pieces
• 40 g hazelnuts, skin on raw
• 700 g floury potatoes e.g., Yukon Gold, Russet, peeled and cubed (2 cm)
• 175 g milk
• 1 tsp salt
• 30 g butter unsalted, cubed
• 1 pinch nutmeg, ground
• black pepper, freshly ground to taste

Assembly

• duck fat to grease
• 30 g maple sugar granules to sprinkle