Duck Nuggets From The New Le Pigeon Cookbook

• neutral oil for frying
• squeeze of fresh lemon juice
• kosher salt
• 1 pound duck confit
• 1 tablespoon sherry vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 yellow onion, thinly sliced
• 6 cloves garlic, minced
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon mustard powder
• 1 cup prune juice
• 4 prunes (dried plums), finely chopped
• 1/4 cup sherry vinegar
• 1/4 cup Dijon mustard
• 4 eggs
• 1/2 cup all-purpose flour
• 1 cup fresh bread crumbs

1. Using a knife, finely shred and chop the meat and skin of the duck confit.
2. In a medium bowl, stir together the shredded confit, sherry vinegar and Dijon mustard and set aside.
3. In a saute pan over medium heat, heat the olive oil.
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. Transfer the mixture to a bowl and let cool.
6. When the mixture is just cool enough to handle, add the confit mixture and mix with your fingers.
7. Let cool for another 20 minutes before forming the nuggets.

neutral oil, lemon juice, kosher salt, confit, sherry vinegar, mustard, olive oil, yellow onion, garlic, sage, thyme, garlic, paprika, mustard powder, prune juice, prunes, sherry vinegar, dijon mustard, eggs, allpurpose, bread crumbs

Taken from www.foodrepublic.com/recipes/duck-nuggets-recipe-from-the-new-le-pigeon-cookbook/ (may not work)