Duck confit, mixed vegetables

Cook the vegetables: Cook all vegetables in salted boiling water until tender.

Sauté the vegetables: Sauté the cooked vegetables in butter until they are lightly golden and aromatic.

Pan-fry the duck confit: Pan-fry the duck confit legs, skin side down first, then bake at 180°C for 10 minutes to make them hot and crispy.

Plate the dish: Arrange the vegetables on a plate, add the duck confit on top, and drizzle with duck jus for flavor and creaminess.