Cigar of piment filled with cèpes and duck rillettes

1. Pull the duck legs and mix with the duck rillettes in the food processor.
2. Add 50 ml jus to keep it nice and creamy and season with pepper and salt.

1. Add a generous scoop of duck fat to the pan and add the thyme, garlic, and soaked cèpes.
2. Sauté the cèpes well and deglaze with aceto balsamico.
3. Add the wine and let it reduce well.
4. Then add the cèpes jus and let the mixture cook down. 

1. Grind the herb mixture extra fine in the food processor.

1. Heat the fryer to 180°C.
2. Cut the sheet to the size of the cigar.
3. Fry the sheet for a few seconds and wrap it around the tube.
4. Carefully remove the shell from the tube and let it cool.

1. Place the mixture in a piping bag.
2. Fill the cigar and dip it in the ash.

TIP: You can make a cigar band by cutting the vegetable sheets into small strips and briefly frying them