Duck Confit Bonbons with Port Wine Sauce

Ingredients

• 4 duck confit legs
• 200 g potato, boiled and riced
• 2 tbsp chopped parsley
• 1 shallot, finely chopped
• 100 g plain flour
• 2 eggs, beaten
• 150 g panko breadcrumbs
• Deep-frying oil
• Salt and black pepper
• Port wine sauce:
• 200 ml port (tawny)
• 300 ml duck stock
• 2 shallots, sliced
• 1 thyme sprig
• 1 tbsp butter
• 1 tsp red wine vinegar

Method

1. 1Pull the confit duck meat apart and mix with the riced potato, parsley, shallot, salt and pepper. Shape into 12 bonbons (large balls). Chill for 30 minutes.
2. 2Port wine sauce: Sauté shallots with thyme. Pour in the port and reduce by two-thirds. Add the stock and reduce to sauce consistency. Finish with butter and vinegar.
3. 3Bread the bonbons: flour → egg → panko. Deep-fry at 170 °C for 3–4 minutes until golden.
4. 4Serve 3 bonbons per person with the port wine sauce and a small rocket salad.