Shallot Marmalade

½ cup finely diced shallots
¼ cup honey liquor
¼ cup Gewurtztraminer
1 Tbsp. light brown sugar
1 tsp. apricot jelly
½ tsp. togarashi
In medium saucepan combine all ingredients. Bring to boil. Lower to simmer. Reduce by two thirds. Set aside in glass container.

The Duck Leg Confit

2 duck legs
1 tsp. ground pickled seasoning
1 Tbsp. kosher salt
1 Tbsp. brown sugar
2 cups duck fat or lard
½ cup diced preserved figs.

Combine sugar, salt, and pickle seasoning in mixing bowl. Place duck legs in square baking pan. Rub duck legs with mixture. Cover. Cure overnight. Preheat oven to 350°. In deep cast iron skillet, at medium heat, melt duck fat or lard. Lay duck legs in. Cook in oven until well done, very tender and meat separates from bone. Remove duck legs from fat. Let cool. Remove skin and bone. Shred meat into mixing bowl. Combine with preserved figs.

Potato Galette

3 large yukon gold potatoes
1 Tbsp. butter
1 Tbsp. olive oil

Peel and slice potatoes 1/8 inch thick. In 8-inch non-stick sauté pan pour in 1 Tbsp. oil. Layer potatoes overlapping in a circle.Top potato with 2 Tbsp. duck confit mixture. Cover with another layer of potato overlapping in a circle. Add butter to outer edge of potatoes. Cook until golden. Insert thin spatula under potatoes. Gently flip over. Cook 2 minutes. Set aside. Repeat process to make 6. Place each galette in center of hot serving plate.

The Duck Breast

2 boneless, skinless, large mallard duck breasts, approximately 1 pound each
1 stick butter, melted and clarified
4 sheets feuille de brique *
** sea salt and freshly ground pepper
1 tsp. lemon thyme
2 Tbsp. olive oil

Season duck breasts with salt, pepper and lemon thyme. Place 2 duck breasts on top of each other, thickest part of one on thinnest part of other. Place 2 sheets of feuille de brique on dry surface. Generously brush each sheet with butter. Wrap duck breasts tightly in feuille de brique. Refrigerate 2 hours. Repeat process with remaining sheets feuille de brique. Refrigerate 1 hour. Slice duck breast into 6 equal medallions. Tie each with butchers twine. Set aside. In skillet, over high heat, pour in olive oil. Sear duck tournedos on all sides, including feuille de brique, to golden and medium rare. Remove from skillet. Discard butchers twine. Place in center of potato galette.

The Foie Gras

1 small lobe fresh foie gras, grade A
1 Tbsp. sweet butter
** sea salt and freshly ground pepper
pinch ground star anise

Slice foie gras crosswise into 3 oz portions. Season with salt, pepper, and star anise. At medium heat in heavy skillet melt 1 Tbsp. butter until golden. Sear foie gras on each side for 1 minute. Remove from skillet. Place atop duck breast medallion.

The Sauce

¼ cup honey liquor
1 Tbsp. minced baby ginger root
½ vanilla bean, split, seeds scraped
¼ cup tangerine juice
½ cup duck or chicken stock
1 Tbsp. sweet butter
** sea salt and freshly ground pepper

Degrease skillet. Add honey liquor, baby ginger root, vanilla, tangerine juice. Reduce by half. Add duck or chicken stock. Reduce by half. Strain through fine sieve. Whisk in 1 Tbsp. butter. Season to taste.

The Presentation

1 cup mache salad
Spoon sauce around galette. Place 1 tsp. shallot marmalade on top of foie gras. Garnish with bouquet of mache salad.
* feuille de brique - thin crepe like dough made from wheat flour, comes in a brick stack , softened with brushed on butter or oil, used to wrap foods, similar to phyllo.