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1
Marinate the duck drumsticks for 12 hours with salt, thyme, rosemary, a pinch of pepper, and the chopped garlic.
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2
Rinse the duck under running water, and then dry with a clean towel.
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3
Keep cool.
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4
In a cast iron pot, saute the duck until light brown color then cover with duck fat and cook it slowly until the meat is very soft, about 40 to 45 minutes.
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5
Remove from the fat and keep warm.
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6
Preheat the oven to 165 degrees F.
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7
Clean and cut the mushrooms.
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8
In a nonstick pan, without any fat, saute the mushrooms with a little bit of salt.
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9
When the water from the mushrooms appears in the pan, strain the mushrooms and save the liquid.
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10
Saute the mushrooms a second time starting with a spoon of duck fat in the pan.
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11
Cook until light brown, season with salt and pepper and finish with chopped garlic and chopped parsley.
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12
Keep hot.
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13
Mix the tomatoes and 2 tablespoons of olive oil, salt and pepper.
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14
Place in a baking dish and bake for 30 minutes.
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15
Remove from oil.
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16
Keep hot.
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17
In a nonstick pan saute the slices of foie gras over high heat with salt and pepper, 1 to 2 minutes on each side, and keep hot.
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18
Season the duck breast with salt and pepper.
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19
In the same pan with the fat from foie gras, saute the duck breast, starting on the skin side, until the fat is golden brown and rendered.
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20
Turn and cook to medium rare, about 10 minutes total.
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21
Remove from pan and let rest 10 minutes before to split each breast in 2 equal parts.
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22
In a saucepan, bring the liquid from mushrooms to a boil, then with a whisk, incorporate by small quantity the butter until a creamy sauce forms, and add salt and pepper.
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23
Display the sauteed mushrooms in the center of each plate, then 1 confit drumstick, a slice of sauteed foie gras and the sauteed duck breast.
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24
Use the tomatoes for decoration and finish the plate with a spoon of mushroom butter sauce.
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25
Eat very hot.
