Recipe for Duck Confit in a Glass, Alpina Pearls, Mountain Cheese with Truffle

Heat the liquid cream, add the truffle cheese in small cubes, then the white wine. Once the cheese has melted, strain, season. Let cool, gently mix with the whipped cream and set aside.

Cook the pearls for 8 minutes in chicken broth.

Reheat the duck thighs, then remove the skin and shred the meat.

Distribute the warm shredded duck into the glasses, then top with the pearls, and add the truffle cheese emulsion.

To finish, sprinkle with some shredded duck confit, a few chives, and pink peppercorns. Enjoy your meal!