Daiquiri Duck: Confit duck with curry sauerkraut and grilled bell pepper & curry sauce

Ingredients

1 kilo of curried sauerkraut stew
10 pieces of candied duck legs (small)
100 grams of duck rillette
10 pieces of halved pani puri
300 grams of Bresc Grilled bell pepper & curry sauce
cress
Ingredients for chili crisps
30 g Bresc red pepper puree
30 g egg white
30 g powdered sugar
30 g flour

Preparation method

Mix all the ingredients for the crispy bits together well and bake in a silicone mold at 180°C for 8 minutes. Heat the stew and divide it among the glasses. Warm the duck legs and place them in the middle of the stew. Place a small quenelle of rillette next to the leg and fill the half pani puri with the grilled bell pepper and curry sauce. Finish with the crispy topping and appropriate cress.