Duck confit, mashed potatoes, green cabbage fondue

Prepare the carrot sauce: Using a juicer, extract the juice from two carrots, then reduce it by half. Add a knob of butter and blend vigorously until you obtain a smooth and creamy sauce.

Blanch and stuff the cabbage: Blanch the green cabbage leaves, then stuff them with bacon bits. Sauté them in butter until golden and fragrant.

Prepare the mashed potatoes: Make a classic purée by cooking the potatoes, then season it with salted butter for a touch of richness.

Pan-fry and bake the duck confit: Pan-fry the duck legs skin side down until they are well browned, then bake them at 180°C for 10 minutes to heat through and make them crispy.

Plate the dish: Artfully arrange the elements on the plate: place the duck confit, mashed potatoes, and stuffed cabbage. Grate a bit of lemon over the top to add freshness, then pour some sauce on the side.