Season and press a few duck legs for about 3 hrs
Onto the Mak for a little smoke
Into some duck fat for 8 hours at 190
Duck Confit is done.
Shred the duck
Cut some fries on the mandoline
Start the Veal sauce. I part demi glace 5 parts chicken stock and reduce
First fry on the taters at 325 in duck fat
Duck in the sauce
Second fry of the fries at 375 . Dust with Truffle salt
Lets plate. Fries then duck then sauce
To die for!! Enjoy!