Salt and pepper the duck breasts and brown them on both sides. Then, remove the skin and cut the flesh into small cubes, cut the skin into thin strips, brown over high heat. Book.
Clean the mushrooms and shred the beans, wash and drain. Soften the gelatin in water. Briefly sweat the chanterelles in a little butter, salt and pepper. Cook the beans until al dente in a little water and cut them into very small pieces.
Boil the duck broth, add the Madeira and dissolve the softened gelatine in it. Leave to cool in a terrine on a bed of ice.
When the liquid begins to jelly, brew 8 coffee cups and fill each with a teaspoonful of liquid. Add a small leaf of chervil and a hazelnut of goose liver, pour in a little liquid then alternate a layer of duck breast, a layer of beans and chanterelles; between each layer pour liquid. Reserve a few chanterelles for garnish. Finish with the liquid.
Leave to set for 6 hours in the refrigerator.
In a salad bowl, mix the grapeseed oil and the walnut oil with the sherry vinegar. Peel and finely chop the shallot; season with salt, pepper and a pinch of sugar.
Sort, wash and spin the salad.
Invert the duck aspic on the plates, dress the salads in the vinaigrette.
Garnish with the reserved chanterelle mushrooms, chopped walnuts and chervil leaves.
Source:The new kitchen for all seasons
