Duck Duck Goose
For the Non-Traditional Duck Confit:
Preheat a high fan convection oven to 425ºF. Season the duck legs with extra salt and rest them on a roasting rack at room temperature for 20 minutes. Roast the duck legs in the oven for 13 minutes, or until they are golden. Remove them from the oven. Preheat a conventional oven to 180ºF. Transfer the golden duck legs to a deep roasting pan and completely submerge them in the duck fat. Peel the entire head of garlic and add the peeled garlic cloves to the pan. Cover the pan with plastic wrap, and then with heavy duty foil. Cook the confit in the conventional oven for 12 hours, or until tender and falling off bone. Remove from the oven, pull the meat off the bones and cool.
For the Fig and Vidalia Onion Jam:
In a medium sauté pan, heat a small amount of clarified butter to coat the pan. Over a medium heat, sauté the onions until they are translucent and tender. Add the dried and fresh figs and cook down until the pan is dry. Add the wine and water and simmer gently until the mixture is soft and you are able to purée, then remove from the heat. Season the mixture with salt and pepper. Using a Robot Coupe food processor, blend the mix until semi-smooth. You should be able to quenelle it using spoons.
For the Saffron Gastrique:
Combine the rice wine vinegar, sugar, and saffron in a small pot and reduce by ⅔, or until the contents reach a syrupy consistency at room temperature. Season with the salt.
For the Pan-Seared Foie Gras:
Season and the foie gras with the salt and sear it in a cast iron pan over medium heat with the oil. The center should be warm and buttery, not hot.
For the Pan-Roasted Duck Breast:
For a medium rare breast, score the breast with cross hatches to allow for an even sear and crispy skin. Sear in a cast iron pan over a medium heat with the oil, and rotate the breast in the pan, skin side down, until skin is crisp and golden brown, approximately 5 minutes. Flip the breast over and turn off heat. Let the breast finish cooking in the pan in its own juices. After 3 to 4 minutes, remove the breast from the pan and let it rest for 5 minutes before slicing.
To Assemble and Serve:
Plate a quenelle of the fig and vidalia onion jam at the center of a bento box at a slight angle. Plate the gooseberry halves on each end of the quenelle. Plate ½ ounce of the confit,1 slice of duck breast, and the seared foie gras on 3 corners of the box. Drizzle the box with the gastrique and garnish the jam quenelle with a chervil leaf.