Recipe created by Jean-Paul HERVÉ
Chef d’Argent 1988
Restaurant LE CYGNE
Amphion-les-Bains / Haute-Savoie

Use 2.3 mm depth cutter.

Using a strip-cutter, form Charlotte potatoes into wide bands then cut these into rectangles.

Blanch them for 2 minutes then pat dry.

Prepare a stuffing with duck confit, shallots, parsley, garlic, powdered thyme, egg, black pepper and salt of needed.

Spread the potato rectangles with a 3 mm layer of the stuffing and stack them up to a height of 3 to 5 cm.

Bake for 10 minutes in an oven preheated to 250°C, sprinkle with grated cheese and brown under a salamander.

Arrange on a dish and run a cordon of spice-bread sauce around it.

Garnish with cherry tomatoes, celery-leaved parsley, a bay-leaf and a sprig of thyme.

Recipe for the spice-bread sauce: add some thyme honey and some mixed spices to some greatly-reduced duck stock and stir in melted fresh butter until the sauce thickens.

Season to taste.