250g tender baby spinach leaves 20 cloves of garlic 3 medium aubergines olive oil for frying and vinaigrette 6 pieces of duck confit (duck legs) 2 tablespoons balsamic vinegar 1/2 sprig chervil freshly ground pepper salt
Confit de canard: Duck confit or preserved duck is produced according to a traditional French method: seasoned ducks’ legs are slowly cooked in their own fat, then transferred to pot or container, covered with fat and sealed.
1. Wash and spin-dry the spinach. Boil the garlic cloves unpeeled in salted water for 10 minutes, then drain. Wash and trim the aubergines, cutting them lengthwise into thick strips. Steam them in the Perforate Container for the Steam Oven (select Cook vegetables/100°C, 5 minutes).
2. Heat a little oil in two non-stick frying pans. Line with the slices of steamed aubergine and fry until golden brown. Turn the slices over, add more oil and brown on the other side until soft. Carefully remove the slices from the pan with a spatula and lay out on kitchen roll to soak up any excess oil. Preheat the oven to 190°C (at top and bottom heat).
3. Rinse the duck meat in warm water and tear the meat into pieces by hand. Spread over the bottom of a oven dish. Place the dish in the centre of the oven and roast the meat until it is golden brown.
4. To make the vinaigrette, put the vinegar, salt, pepper and 4 tablespoons olive oil into a screw-top jar and shake vigorously. Chop the chervil very finely. Cut open the skins of the cloves of cooked garlic, squeeze out the pulp and mix with the chervil, salt and pepper. Spread the purée over the slices of aubergine. Now lay some of the duck confit on each slice, roll them up and divide between the six plates. Keep a little of the finely torn duck flesh on one side for garnishing.
5. Arrange the spinach leaves around the aubergine rolls, drizzle with vinaigrette and sprinkle the remaining duck confit over the rolls. Serve immediately.