Steam the beetroot and kumquats in a steamer, set aside for cooling when cooked.
Sauté chopped onion, garlic, leeks and celery in a shallow bottom pan and add the orange juice, reduce on a slow flame and along with the kumquats.
Slice the steamed beetroots into wedges and toss with sauté onion, garlic, leeks and celery.
Place the beet and kumquat stew on each corner of the plate.
Marinate the duck leg with garlic, salt and pepper in olive oil for 24 hours.
Cook the marinated duck leg at 50 degree C. for 10 to 12 hours.
Remove the flesh and store in the duck fat, and use when required.
For Arborio slab make risotto, then add cream and parmesan cheese, sauté onion, garlic, leeks and celery into it. Add lots of chopped fine herbs. Portion them individually each 75 gm and make discs and roll the discs in polenta.
Sear the duck breast on the skin side and roast in an oven for seven minutes.
Dust the sliced foiegras and sear.
Plate the duck confit on top of the cooked Arborio slab which is kept on center of the plate and arrange the cooked sliced duck breasts and place a seared foie gras on top and cover with red wine jus.
Sprinkle fleur de sel on top of the duck and garnish with herbs and serve hot.