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Directions

For the Duck:

1. Mix together the salt, pepper, bay leaves, thyme and garlic. Pack the duck legs in the salt mixture, covering them completely, and refrigerate to cure for 6 hours.
2. Remove the legs from the salt mixture, rinse under cold water to remove the salt, and pat dry the leg with a paper towel.
3. Place the leg in the bag with 100 grams of duck fat and vacuum-seal. 
4. Cook the duck leg at 68°C (155°F) for 15 hours. 
5. Let the duck leg sit at room temperature for 10 minutes, then transfer to a bowl on ice to completely chill. (This makes it easier to portion.)
6. Remove the duck from the bag and portion out into four square pieces.
7. Preheat a cast iron pan and sear the duck leg on the skin slowly, rendering the fat, until golden brown and crisp, about 5 minutes. Transfer to a plate skin-side up.
8. Season the duck breast with salt and pepper, and sauté it skin-side down over low heat for 15 minutes, or until the fat has rendered and the skin is nicely browned, degreasing often.
9. Increase the heat to medium-high, turn the breast over, and sear the flesh side for 3-4 minutes, or until cooked through. Remove the breast from the pan and set aside to rest.

For the Onion:

1. Preheat the oven to 350ËšF. 
2. Toss the onions with garlic, thyme, white wine, salt and pepper. 
3. Place in aluminum foil and bake in a water bath for an hour or until onion is cooked through. 
4. Heat oil in a cast iron pan to medium-high. Char onions cut-side down. Reserve.

For the Smoked Pea Purée:

1. Steam or cook the peas a l’anglaise.
2. Sweat shallots in oil until slightly golden brown. Deglaze with the rice vinegar and chicken stock and cook for 5 minutes.
3. Strain the stock and add the peas and shallot mixture to a Vita-Prep®. While blending on high speed, gradually add the strained stock until desired consistency. Season to taste.

For the Mushroom Fricassée:

1. Preheat convection oven to 350ËšF.
2. Combine the mushrooms with oil and pepper in a bowl (no salt).
3. Lay the thyme and garlic out on a roasting pan. Layer mushrooms over on top and roast until slightly crisp but not dry. 
4. Remove from the roasting pan without the thyme and garlic; taste for seasoning.

For the Garnish:

1. Cook the whole quail egg using an immersion circulator at 66°C for 30 minutes. 
2. Remove the shell and save the egg yolks. 
3. Keep the egg yolks in warm extra-virgin olive oil and season with salt and cayenne. 
4. Place two quenelles of smoked pea purée on a plate. Add duo of duck breast and leg, roasted corn kernels, pearl onions, mushrooms, egg yolk and microgreens. Serve immediately.