
300 g cooked corn kernels
350 ml cooking cream
250 ml milk
2 duck confit legs
1 bunch fresh cilantro
Canola oil
100 g salted popcorn
Salt / pepper
- Prepare the creamy corn:
- Place the corn kernels in a saucepan with the cream and milk.
- Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes.
- Blend the mixture with an immersion blender or in a regular blender until smooth.
- Strain if necessary to achieve a perfectly velvety texture.
- Adjust seasoning with salt and pepper. Keep warm.
- Prepare the duck confit:
- Preheat the oven to 350°F.
- Place the duck legs on a baking sheet lined with parchment paper.
- Bake for 15 minutes.
- Let cool slightly, then shred the meat with your hands. Set aside.
- Make the cilantro oil:
- Blend the fresh cilantro with canola oil, salt, and pepper until you get a fragrant green oil.
- Set aside.
- Plating:
- Serve the hot corn cream in shallow bowls.
- Scatter the shredded duck confit over the top.
- Sprinkle with salted popcorn.
- Drizzle with cilantro oil.
For an elegant presentation, use a dropper to add small dots of cilantro oil to the surface of the cream.