To prepare the confit vegetables:
Slice the eggplant, zucchini, and beets without peeling them (1).
Arrange on a Silpat mat or sheet of baking paper. Season with salt and pepper, then drizzle with olive oil.
Bake at 150°C for about 30 minutes, turning halfway through. Set aside on a wire rack to drain.
Slice the mozzarella.
Reheat the duck gizzards in their fat, then slice them.
Build the millefeuille in the plate's center: start with zucchini, alternating gizzards, beets, eggplant, and mozzarella.
Top with a fried basil leaf. Drizzle with beet vinaigrette and liquid cream; surround with more vinaigrette.
Add diced tomato and chopped chives.
For the beet vinaigrette, blend beets with balsamic vinegar, olive oil, Guérande salt, and freshly ground pepper.
Recipe created by Chef Hubert.
