For 10 servings
Warm red cabbage espuma
500 g frozen red cabbage
125 ml poultry stock
200 ml Debic Culinaire Original
5 g agar-agar
6 g gelatine
1 g salt
50 ml orange vinegar
2 confit duck leg
50 g duck fat
50 g frisée lettuce
50 g smoked duck breast
Soak the gelatine sheets in cold water for the red cabbage espuma.
Transfer all remaining ingredients to the blender and blend to make a completely smooth mass in 10 minutes.
Transfer the mixture to a pan and briefly bring to the boil.
Remove from the heat, add the soaked gelatine and season further with salt and flavorings of your choice.
Pour over into a 1-liter siphon and aerate with 2 gas cartridges.
Keep the mass warm while serving at 65°C.
Pick the meat from the confit duck legs and season with melted duck fat.
Dress the rillette at the bottom of the glasses.
Top with the frisée salad and a slice of smoked duck breast.
Cut the orange into wedges and place on top of the salad.
Finish the dish à la minute with the warm espuma.
Garnish with an orange peel.