45 min
Type of dish: Finger foods
Temperature: Warm
Seasonal period: All year

For the leeks:

  • Use only the white part of the leek cut into 5 cm pieces, boil in salted water for 3 minutes.
  • Finish cooking them in duck fat until soft. Remove the leeks from the fat and add salt.

For the duck:

  • If it is not already confited, do so in the duck fat (24 hours before use).

For the mustard vinaigrette:

  • With a whisk beat the mustard with the poultry white stock and emulsify with the walnut oil.
  • Add the peeled tomato diced and a shallot cut into brunoise.
  • For the bouquetiere of vegetables and the fine leek cut into julienne.
  • For the basic vinaigrette.
  • For the toast
  • Cut slices of bread and toast in the oven.



  • Heat the leek separately and the filleted duck thigh (it can be heated in the microwave or in duck fat).
  • Place the hot leeks in the centre of a plate and dress with the mustard vinaigrette.
  • Place the duck fillets on top of the leeks and dress again with the vinaigrette.
  • Place the vegetables dressed with the basic vinaigrette on the filleted duck.
  • Transfer everything onto the slice of toast and add a cube of duck jelly.
Nutritional information (1 portion)
Fiber 5.17 g
Saturates 6.13 g
Monounsaturated fatty acids 11.34 g
Polyunsaturated fatty acids 14.83 g
Cholesterol 0.05 mg
Calcium 99.98 mg
Iron 2.49 mg
Zinc 0.55 mg
Vitamin A 109.42 ug
Vitamin C 38.84 g
Folic acid 120.21 ug
Salt (Sodium) 969.53 mg
Sugars 11.99 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.