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Warm Egg Custard With Duck Confit & Turnip Dashi

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Ingredients

1 leg quarter duck confit

dashi:

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

Custard:

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

Topping:

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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