Sup food nerds. For NYE dinner we were hoping to make some duck pave, inspired by a dish had at Blackbird Chicago a few years back (RIP). Having difficulty in finding a technique for non-potato pave on the webs. My gut is to take confit duck legs, finely shred, pack in blocks in the fridge (with healthy amount of fat for binding) and then sear in a very hot cast iron, but I feel like as it's being seared the fat will melt and it will fall apart and loose it's all too important shape. Could always add additional outside binding but concerned about making the texture too gummy. Any advice is greatly appreciated!
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