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PREPARATION OF SALSIFY ROOTS:
Peel them, wash them, chop them and boil them in
water and salt. Drain them, flour them and fry them.
Lightly fry in its own fat, with brunoise onions,
flour, soak in broth, add the duck and the salsify
roots. Prepare a sauce in a mortar with garlic, parsley,
almonds, hazel nuts, buiscuits, kernels and a squirt
of olive oil. Allow to boil down to half of the sauce.
Add the mortar sauce and bake in oven for 5 minutes.
FLAT PLATE
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