Easy (sous vide) Confit Cripsy Duck Bon Bons with Hoisin

Shopping List (makes 6, serves 2 as a starter or 6 as an Amuse-bouche): 2 Duck legs (one duck leg makes 3 bon bon's) 100g Flour (enough for 6 bon bon's) 100g Breadcrumbs 2 Eggs Salt & Pepper Vegetable oil (for frying) If using oven confit method: Put your duck leg in an oven-proof dish and cover completely with duck fat. Set the oven to 160c and cook for three hours or until the duck is tender. For serving: 1/4 cup hoisin sauce 1/4 teaspoon of xantham gum (optional - used for thickening and mouth feel) Mix the xantham gum with a tablespoon of warm water then blitz together the xantham gum mix and hoisin sauce - put in a piping bag and leave in the fridge until you're ready to serve