Prepare 8 jars (eg. foie gras conserve jars) for presentation.
Cook the confit duck legs so that you can tear away the meat and remove the skin and bones.
Prepare a fairly firm potato purée to your taste.
Sweat the chopped shallots in the duck fat, moisten with the duck gravy and cook on a gentle heat for 10 minutes.
Loosen the flesh of the confits with the juice and shallots.
In a glass jar (eg. a foie gras conserve jar)*, dress the pulled duck meat, place the foie gras escalope in the center of the circle, cover in purée and place a grilled wing and a sprig of rosemary on the top.
Grill lightly under the salamander and finish with a cordon of gravy.*If you don't have any glass jars you can use stainless steel circles with a diameter of 100 or 110 mm and a height of 40 or 50 mm.