To prepare the candied vegetables proceed as follows:
Slice eggplant, zucchini and beetroot without peeling them (1).
Arrange on a silpat or a sheet of baking paper, season with salt and pepper and drizzle with olive oil.
Bake at 150°C for about 30 minutes, turning during cooking, set aside on a rack to drain.
Also cut the mozzarella into slices.
Reheat the duck gizzards in their fat, then slice them. In the center of the plate, place a slice of zucchini, and alternate gizzards, beets, eggplant and mozzarella like a mille-feuille.
Finish with a fried basil leaf then drizzle over and surround with a beet vinaigrette cord + a drizzle of liquid cream to slice.
Add diced tomato and chopped chives.
For the beet vinaigrette mix the beets with the balsamic vinegar + olive oil + Guérande salt and freshly ground pepper.
A creation of Chef Hubert
