Citrus Duck Confit and Potatoes Sarladaises

While potatoes cook.....

As per package directions TBD

• Add almonds to an unlined baking sheet. 
• Toast in the top of the oven for 3-4 min, stirring halfway until golden.

• Strip 1 tsp (2 tsp) thyme leaves from stems, then finely chop.
• Roughly chop parsley.
• Once potatoes are golden, add stock concentate and ___ cups water. Cover and cook, stirring occassionally until liquid absorbs and potatoes are tender. (Note:if liquid absorbs too quickly, add more, 1/4 cup at a time)

• Peel, pit, then cut avocado into 1/4-inch slices.
• Cut a piece off top and bottom ends of orange and grapefruit. Place flat end on a cutting board, cut the peel away from top to bottom, turning orange/ grapfruit as you go. When peeled completely, slip a paring knife along each side of the membranes of each orange and grapefruit slice to release segments into a small bowl.
• Squeeze the leftover orange and grapefruit membranes into a medium bowl. (This will be used to make glaze in step 5)

• To a large bowl, add vinegar, 1/4 tp (1/2 tsp ) sugar and 1/2 tbsp ( 1 tbsp) oil. Season with salt and pepper. Stir to combine. This is your dressing.
• Heat a small pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter and remaining onions. Cook for 2-3 min, stirring often softened and golden. 
• Add reserved citrus juices, remaining mustard, remaning broth concentate and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Cook for 1-2 min, stirring often until sauce is glaze like.