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Duck Confit and fondant potatoes. Kyona Cress and blackberry


by Frank Pontais
Ingredients for 4 portions
Kyona Cress 2 punnets
Duck leg comfit 4 legs
Baking potato 4 medium
Duck stock 1 lit
Red wine 200ml
Butter 100g
Rapeseed oil 30ml
Blackberries 24 pieces
Purple spring onions 4 pieces
Fine salt 2 pinch
White ground pepper 1 pinch
Method for the potato fondant
· Cut out the fondant from the potato with a round pastry cutter and season
· Put the butter and oil in a hot saucepan and seared the fondant on both sides.
· Add the hot Duck stock in the pan and finish the cooking process in an oven at 180C.
· It should take around 30 to 40 minutes depending on the size of the potatoes.
· Once cooked, remove the potato and set aside.
Method for the duck and spring onions.
· Trim the excess of fat from the duck leg comfit, score the skin and reheat in a hot oven at 220C for 20 minutes.
· Once ready, take out of the oven and use the flame of a blow torch to make a burned effect on the skin.
· Trim and steam the purple spring onions for 10 minutes.
· Once cooked, cut the onion into two sideways, ready to serve.
Method for the sauce and plate dressing.
· Skim, pass and reduce the duck stock (from the potato fondant) to a demi glass.
· Reduce the wine by half separately and add to the demi glass to make the sauce.
· Reduce to the right consistency and season to taste.
· Dress the plate using the freshly pick blackberries, the potato fondant, spring onion, duck leg, sauce and Kyona Cress.