Duck Confit with Toasted Caraway Bread Sauce and Pea Shoots

Bring 2 cups milk to a simmer on low heat with 1/2 white onion held together with 5 cloves. Simmer for 1-2 hours being careful not to let the milk foam. Add break crumbs and toasted caraway seeds, finish with a dash of half and half, and salt TT. Separately, cover duck confit in fresh thyme, 2 tablespoons of duck fat, and roast at 400F for 20 minutes, then crisp for 5 minutes under the broiler. Finish with pea shoots.

From gastronomic guesswork

An eccentric dish inspired by a Gordon Ramsay preparation.