Ingredients

• 1 pound duck confit
• 4 prunes (dried plums), finely chopped
• 1 yellow onion, thinly sliced
• 1 cup prune juice
• 1 cup fresh bread crumbs
• 4 eggs
• 1/2 cup all-purpose flour
• squeeze of fresh lemon juice
• 6 cloves garlic, minced
• neutral oil for frying
• 1 tablespoon sherry vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon mustard powder