Roasted duck breast and duck confit samosa with cardinal puree, honey pears and duck jus

Cook the beets and the carrots in a bath of oil until confit.

Let them cool, peel the beets by rubbing with paper towels, peel the carrots, and chop.

Reheat the beets and carrots together, blend smooth in a high-powered blender, and season with salt, pepper and a dash of cointreau or orange juice. The puree can be made in advance.

Loosen the skin of the confit duck legs and set it aside; pull the flesh from the bones, saving bones and cartilage, and shred the flesh for the samosa stuffing.

Break the bones (optional) to help extract collagen.

Trim the duck breast of excess fat, silver skin and blood spots, keeping the fat; score the skin.

Refrigerate the breast fat side up for 12 to 48 hours before cooking.

Melt butter in a saucier and sear the duck bones, moving them around, about five minutes, until the butter turns to beurre noisette.

Add crushed garlic, orange zest, star anise, bay leaf, diced carrots and shallots; cook a couple of minutes.

Add the ruby port, chicken demi-glace, water or stock, and the saved rendered confit juice; cook on low heat about 90 minutes.

Pass through a sieve, return to low heat and skim off impurities and foam for about 20 minutes; cool, refrigerate, and lift off the solidified fat.

Cut feuille de brick in half, fold one side over to a rectangle, add a scoop of shredded duck confit, and fold along the line into a triangle; seal the lip with egg white or yolk. Refrigerate the samosas.

Sandwich the saved confit skins between parchment and baking trays, weight the top, and bake at 450 degrees Fahrenheit for 25 minutes until golden brown and crispy.

Sear the samosas in duck fat or clarified butter for five minutes on each side; keep warm in the oven.

In a hot frying pan, caramelize the pears quickly with oil, honey, sugar, star anise and vanilla, a few minutes.

Deglaze with apple cider vinegar and cook down until most of the moisture is gone; keep the pan for the sauce.

Leave the duck breast out for an hour like a steak, then season generously with salt.

Cook fat side down on low heat so the fat melts slowly, 8 minutes; remove two-thirds of the rendered fat and save it.

Flip and cook 8 minutes more on low, to medium rose: 125 to 140 degrees Fahrenheit, 51 to 60 Celsius, inside after resting. Seared too hot, the flesh cooks before the fat renders, leaving a thick flabby layer over tough meat.

Finish the sauce by boiling it in the duck breast pan with the breast's rendered juice and what is left in the pear pan.

Cut the breast in half, one half per serving, and season with ground black pepper and fleur de sel.

Reheat the cardinal puree and pears, toss hot edamame in olive oil, and plate.