Jerusalem artichoke velouté with Foie Gras and crispy Duck Confit Leg

Peel the Jerusalem artichokes and the potato and cut them into small pieces, place them in a saucepan and cover with water, add salt and bring to the boil and cook for about 30 minutes.

At the end of cooking, mix with a hand blender, add the foie gras and the cream, mix then rectify the seasoning.

Remove the fat from the duck leg and save it.

Thinly slice the duck leg (you can put the pieces of meat in a blender very quickly).

In a small frying pan, brown the chopped shallot over medium heat with the fat you have removed from the thigh and add the shredded meat. Cook and stir until the confit dries out a little and becomes crispy.

Serve over hot veloute.