Duck Nuggets Recipe From The New Le Pigeon Cookbook

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Ingredients

neutral oil for frying

squeeze of fresh lemon juice

kosher salt

1 pound duck confit

1 tablespoon sherry vinegar

1 tablespoon Dijon mustard

1 tablespoon olive oil

1 yellow onion, thinly sliced

6 cloves garlic, minced

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon mustard powder

1 cup prune juice

4 prunes (dried plums), finely chopped

1/4 cup sherry vinegar

1/4 cup Dijon mustard

4 eggs

1/2 cup all-purpose flour

1 cup fresh bread crumbs

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