Instructions

Crumble the duck confit, place in rectangular molds and keep warm. Heat butter and a tablespoon of olive oil in a Stainless steel Magefesa casserole, cook  the onion cut into Julianne strips until soft and translucent. Sprinkle with flour, stir, then pour in brandy. Let it cook for a couple of minutes until alcohol evaporates, then add the Poultry stock. Cook for about 20 min.
Blend in a Magefesa blender. Season with salt and pepper. Prepare the gelatin by making a cider reduction and then incorporating the gelatin sheets, previously soaked in cold water. Let the mixture cool in the fridge. Once gelatin is set, cut into rectangles the same size of the confit. Serve the soup in a bowl. Pour in a few drops of olive oil, place the duck confit on top, cover with the apple gelatin and garnish with the salad sprouts, salt flakes and flower petals. You can purchase a pre-cooked Duck confit. Use the bones and trimmings to prepare a broth or to enhance the poultry stock we are using. Use edible flowers only. Never use flowers from a florist. The fertilizers used are toxic for human consumption.