Marinate the duck drumsticks for 12 hours with salt, thyme, rosemary, a pinch of pepper, and the chopped garlic. Rinse the duck under running water, and then dry with a clean towel. Keep cool.

In a cast iron pot, saute the duck until light brown color then cover with duck fat and cook it slowly until the meat is very soft, about 40 to 45 minutes. Remove from the fat and keep warm.

Preheat the oven to 165 degrees F.

Clean and cut the mushrooms. In a nonstick pan, without any fat, saute the mushrooms with a little bit of salt. When the water from the mushrooms appears in the pan, strain the mushrooms and save the liquid. Saute the mushrooms a second time starting with a spoon of duck fat in the pan. Cook until light brown, season with salt and pepper and finish with chopped garlic and chopped parsley. Keep hot.

Mix the tomatoes and 2 tablespoons of olive oil, salt and pepper. Place in a baking dish and bake for 30 minutes. Remove from oil. Keep hot.

In a nonstick pan saute the slices of foie gras over high heat with salt and pepper, 1 to 2 minutes on each side, and keep hot. Season the duck breast with salt and pepper. In the same pan with the fat from foie gras, saute the duck breast, starting on the skin side, until the fat is golden brown and rendered. Turn and cook to medium rare, about 10 minutes total. Remove from pan and let rest 10 minutes before to split each breast in 2 equal parts.

In a saucepan, bring the liquid from mushrooms to a boil, then with a whisk, incorporate by small quantity the butter until a creamy sauce forms, and add salt and pepper. Display the sauteed mushrooms in the center of each plate, then 1 confit drumstick, a slice of sauteed foie gras and the sauteed duck breast. Use the tomatoes for decoration and finish the plate with a spoon of mushroom butter sauce. Eat very hot.