Napoleon of Duck Confit

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puff pastry
-
duck confit - shredded
shallot - chopped
mushrooms - brunoise
brandy
-
tomato concassee
lettuce or spinach
demi-glace

=Cut 80mm circles from the puff pastry, bake till just done. lightly saute duck confit with shallot and mushroom, flambe with brandy.

Saute lettuce, season, put in center of plate. Cut cooked puff pastry into three layers; lay down first layer, then warm concassee, next layer of pastry, then confit mix, top with pastry. Sauce around with demi-glace