Duck rillettes, raisin and caramelized onions, yellow beetroot salad with grainy mustard

Preparation time: 30 min

Preheat your four at 400 °F

• General preparation
  Cook beets in a large volume of water with vinegar until they are tender (about 1 hour). Peel and cut into small dice.Take out the duck confit legs flesh from the bones with your fingers. Chop the red onion. Chop the tarragon and fresh thyme leaves.
• Croutons preparation
  Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.
• Duck rillettes preparation
  In nonstick skillet, use a spoon of duck fat to brown the red onion over medium heat until well caramelized. This can take up to 10 minutes. In a saucepan, melt the duck fat and add the chopped thyme.In the bowl of a mixer, place the duck meat, the raisins, the onions and let the sheet turn at slow speed until shredded. Stir in duck fat with thyme. Cool down in the refrigerator, until it s completely cold.For the salad, mix oil, vinegar, terragon with salt and pepper, then you can add the beets and mix all together.
• For the plating
  In a bowl plate, put a ring in the middle of it, fill it half way with the rillette, put the salad all around it, take the ring off and garnish the top with croutons. You re ready for the degustation.