Warm Egg Custard With Duck Confit & Turnip Dashi

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1 leg quarter duck confit


1 2-inch piece of kombu (see Notes)

1 quart cold water

4 young, baby turnips, peeled and trimmed

2 tablespoons shoyu (see Notes)

2 cups katsuobushi (bonito flakes)

Sea salt to taste


5 large eggs

2 cups cold reserved dashi

1 1/2 tablespoons shoyu

1 1/2 tablespoons mirin or sake

1 small tart green apple, cut into 1/8 -inch dice


3 to 4 diver or Hokkaido sea scallops, very thinly sliced (see Notes)

4 parsley leaves

Finely grated peel of 1 citron, lime or lemon

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