Ravioli duck, seared langoustine tails, sherry veal jus

Ingredients

• 1 confit duck leg (see below)
• Veal jus (see below)
• Salt
• Sherry vinegar
• 1 packet won-ton wrappers
• 1 egg yolk, beaten
• 4 plump langoustine tails
• Veal jus, as required
• Vegetable oil
• 50g butter
• 1 squeeze lemon juice
• Salt, to taste
• 1 handful baby spinach
• Brazil nuts, shaved
• Nantoise bubbles (see below)
• 4 large duck legs
• 1kg salt
• 1 litre confit oil, ideally duck fat
• 1 garlic bulb
• 2 sprigs thyme
• 200g breadcrumbs
• 475ml langoustine jus
• 1500ml double cream
• 50ml lemon juice
• 100ml water
• 5kg fresh veal bones
• 1 onion
• 1 leek
• 1 carrot
• 1 bay leaf
• 2 dsps tomato purée
• 75cl red wine