Chef Hubert's Duck Leg Nougat with Foie Gras, Candied Tomatoes, and Indian Curry Cream

• Duck legs (sous-vide), 1 kg
• Aromatic garnish
• Indian curry, 5 g
• Flaked white almonds, 15 g
• Chives, 1/4 bunch
• Chervil, 1/4 bunch
• Acacia honey, 80 g
• Whipping cream, 170 g
• Salt, ground pepper
• Candied tomatoes
• Tomato coulis
• Duck foie gras terrine, 300 g
• Sichuan pepper
• Diced tomatoes
• Flat-leaf parsley
• Gelatin sheets, 7 (7 g)

Created by Chef Hubert, this elegant nougat combines tender duck, luxurious foie gras, and vibrant flavors for a sophisticated dish.

1. Marinate the defatted duck legs with pepper, thyme, and bay leaf. Place in a rondeau with aromatic garnish, simmer, then decant and degrease the broth. Reduce by 3/4 and strain through a fine sieve. Set aside.
2. Prepare the tomato confit (see recipe below).
3. Shred the duck meat. Soak and drain the gelatin sheets, then dissolve into the duck jus. Mix half the jelly with the shredded duck, chopped chervil, and chives. Heat together, adding honey, salt, and pepper.
4. Mix the remaining jelly with half the whipped cream, season with salt and pepper.
5. Toast the slivered almonds until golden.
6. Place stirrup-shaped circles on a parchment-lined tray greased with duck fat. Layer starting with a sun-dried tomato at the base, followed by duck meat, a layer of duck jelly with whipped cream. Chill briefly.
7. Add a 30 g piece of foie gras, then a layer of honey jelly. Sprinkle with toasted almonds. Refrigerate for at least 2 hours.
8. For the curry sauce: Reduce the remaining duck jus with the rest of the cream, season, and infuse with curry.
9. To plate: Unmold the nougat and center on the plate. Surround with curry cream marbled with tomato coulis, crushed Sichuan pepper, diced tomatoes, and flat-leaf parsley leaves.

Candied Tomatoes

Method 1: 20 cl olive oil, ground pepper, Guérande salt.
Wash and halve tomatoes lengthwise, remove seeds. Place dome-side up on a baking sheet, season with pepper and Guérande salt. Bake at 150°C for 2 hours. Peel, then drizzle with olive oil.

Method 2: Peel tomatoes, quarter, remove core and seeds. Place on baking paper, season with salt, pepper, and olive oil. Bake at 50°C for 2+ hours. Cool and pat dry if needed.

Tomato Coulis

250 g tomatoes, 50 g onion, 15 cl olive oil, thyme, salt, pepper.
Blanch and peel tomatoes, chop. Brown onions in olive oil, add tomatoes, thyme, salt, and pepper. Cook 20 minutes. Strain, pressing solids, then simmer 5 minutes more. Adjust seasoning.

A creation of Chef Hubert