For the stuffing
1 red onion, small diced
1 leek, small diced
2 carrots, small diced
2 ribs of celery, small diced
1 cup cooked duck confit
2 French baguettes
1 cup minced parsley
1/2 cup cognac
2 cups chicken stock
2 eggs
Asparagus
Cherry tomatoes
White wine
Duck breast
Butter
Saute the vegatables until light brown, add the duck confit. Deglaze the pan using cognac.  Add the chicken stock simmer for 3 minutes and pour over the diced French bread.  Mix the vegetables and bread together and let sit for 20 minutes to cool.  Add the eggs and parlsey to the mix and hold for another 10 minutes to allow the bread to saturate with the liquid. Form the stuffing by shaping and rolling the stuffing in plastic f ...

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