Confit Duck Balls

• 36 g milk
• 36 g brioche, crusts removed, chopped into a fine breadcrumb
• 195

Warm the milk, then pour it over the brioche breadcrumbs and mix together to form a thick paste.

Fold the confit duck, reduced chicken stock and parsley into the bread paste. Season to taste with sherry vinegar, black pepper and salt, then roll the mixture into 20g balls and freeze until needed.