Duck Nuggets From The New Le Pigeon Cookbook

1. 1

   Using a knife, finely shred and chop the meat and skin of the duck confit.

2. 2

   In a medium bowl, stir together the shredded confit, sherry vinegar and Dijon mustard and set aside.

3. 3

   In a saute pan over medium heat, heat the olive oil.

4. 4

   When the oil is hot, add the onion, garlic, sage, thyme, garlic powder, paprika and mustard powder and saute until the onion is translucent, 3 to 4 minutes.

5. 5

   Transfer the mixture to a bowl and let cool.

6. 6

   When the mixture is just cool enough to handle, add the confit mixture and mix with your fingers.

7. 7

   Let cool for another 20 minutes before forming the nuggets.

* Per serving · 4 servings · Values may vary.

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