potato rösti, pulled duck confit, green onion whistle and lemon sour cream - virtual workshop version

Preparation time: 45 min

Preheat your Four at 400 °F

• To prepare before class

  Chop the garlic

  Clean the potatoes under cold water

  DO not open the bag with the duck leg

  Get every ingredient ready and out of the fridge

  You will need: 1 cutting board, 1 chef knife, 1 pairing knife, 1 cheese grater, 2 pots, 1 pan, 1 baking sheet, 1 citrus press, 3-4 bowls

• Prep

  Cook the potaotes with the skin in a large pot with cold water.
  Cook at 75%. Let them cool down and peel. Grate them using a cheese grater and put aside in a bowl.

  Put the whole bag of duck leg in a simmering pot of water.

  Cut the green onions in thin juliennes, chop the parsley,zest the lime and squeeze the get it's juice.

• Duck leg

  Once sufficiently heated, remove the duck from it's bag.  WIth your thumb, push down along the skin to completely remove it. Remove all the flesh from the bone, and with your fingers or a fork, pull the duck into small pieces.

  In a pan with hot vegetable oil, sauté the pulled duck, add in the chopped garlic, the parsley, taste and rectify seasoning if needed.

• Rösti

  In a bowl, mix the potatoes with 15ml of melted butter, salt and pepper.

  In a hot non stiky pan, melt your duck fat with a spoon of butter. Make a nice cake taht will cover your pan with the potatoes.

  Once it's nice, golden brown amd cripsy, flip the cake on the other side.

  Put aside on a baking tray that you will put for few minutes in the oven before serving.

• Sour cream

  In a bowl, reunite the sour cream,lime juice (keep the zests for the finishing touches), the green onions and finalize by rectifying your salt and pepper.

  Mix gently.

• Dressing your plates

  Put your potatoes Rösti in the middle of your plate.
  Add a spoon of cream in the middle, then the smoked salmon and finish with the chives.