INGREDIENTS :
300 g smoked duck breast
2 red apples, cut into julienne 20 ml (4 tsp.) Duck fat Fleur de sel and maple flakes to taste
RATTES SALAD:
15 medium fingerling potatoes, cooked and halved lengthwise into wedges
3 green onions, thinly sliced
6 sprigs of thyme, finely chopped 30 ml (2 tbsp) cream 35% 15 ml (1 tbsp.) Maple syrup The zest and juice of one lemon
Salt and pepper to taste
PREPERATION :
Brown the red apples with the duck fat and season with fleur de sel and maple flakes.
In another bowl, combine all the ingredients for the fingerling salad.
For the filling, whisk all the ingredients.
For assembly, superimpose the preparations on each plate : first put a portion of fingerling salad, smoked duck breast and garnish with julienned apples. Finish with a dash of cream filling all around the layer.