1/4 teaspoon kosher salt
1/4 teaspoon coarse black pepper
1/2 teaspoon finely chopped garlic
1 duck, butchered into leg and breast
1 pint lard or grapeseed oil
9 heads Belgian endive
1/3 cup olive oil
3 teaspoons sugar
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 ripe mangoes, peeled and sliced away from the seed
1 pint strawberries, hulled and sliced
1/2 pint large raspberries, for garnish
*Note: The above ingredients are those you will need to prepare your own confit of duck, which should be cooked the day before because of the long slow cooking time. (Please add 6 to 8 hours to the cook time and 20 minutes to the prep time.) Alternatively, you may wish to purchase a pre-cooked confit of duck such as those sold in many food markets. .
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