Forestier Duck Confit: A Taste of France at Home

Step 1 – The Sauce:
In a sauté pan, pour the honey and let it cook to form a caramel. Add the 4-spice blend and the vanilla pulp. Mix well. Deglaze with vinegar and let it reduce. Pour in the 5 cl of soy sauce, grated ginger, water, and veal stock. Season with salt and Espelette pepper, mix and let it cook for 10 minutes. Set aside.

Step 2 – The Mushrooms:
Melt the duck fat in a hot sauté pan. Add the sliced shallots and garlic, and cook until they start to soften. Add the chopped mushrooms. Cook until everything caramelizes slightly.

Step 3 – The Duck Legs:
Shred the duck legs and add them to the mushrooms. Continue cooking until they caramelize slightly.

Step 4 – Plating:
In a serving dish, place the shredded duck and mushrooms, then add the figs and parsley on top. Serve with the sauce on the side.

There you have it! A mouthwatering recipe that’s sure to impress your guests or your own taste buds. Enjoy!