Make this French bistro dish, with a twist

Preparing the duck
The day before cooking, butcher the duck, separating legs and breasts off the carcass, and remove the bone off the tight, trim extra skin to limit the amount of fat, then rub the meat with salt, pepper,garlic, add sliced shallots and bouquet garnit. Toss together, marinate over night.

Before cooking, brush the meat to remove extra salt and pepper, save all the aromatique garniture.

In a large flat skillet, on a medium heat, heat up olive oil. Sear all duck’s pieces, skin side first,(enough to render the fat) with a light coloration on both side. Add the aromatique garniture, sweat together for 1 minute and pour the white chicken stock on top, just enough to cover the meat. Bring to boil, cover with a lid and simer at medium heat for about 2 hours. When fully cooked and tender, reserve on the side until served.

Preparing the garniture
Peel with a small paring knife or vegetable peeler the beets and the salsifis, wash in cold water.

Trim the bokchoy, keep it about 4”l ong, cut in half-lengthwise, cook in salty water until tender, then cool down in cold water.

In a two different little skillets, cover the beets with liquid from duck broth and cook until tender.

Cut salsifis into 12 equal pieces and cook the same way as the beets.

In a small skillet, cook the israeli pearl pasta with duck broth and reserve.

Vinaigrette
In a bowl wisk together vinaigrette ingredients

Finishing plates
Remove duck parts from the broth; dispatch them on large soup plate.

Strain all vegetables included pasta and dispatch around duck pieces.

Put a teaspoon purple  mustard on each piece of meat.

Pour vinaigrette on top of vegetables.

Serve very hot.