1.Melt the duck fat in an oven-proof dish deep enough to house the rolled belly. When melted, add the belly,
cover with tin foil and confit for 3 to 4 hours at 150C/Gas Mark
2.When cooked, remove from the oven and allow to cool. Then remove the string, roll in cling film and place in the fridge for a couple of hours to firm up – it should look like a sausage.
Once it’s properly chilled, remove the cling film and slice into 1cm thick discs.
3.Whisk 2 of the eggs and season. Then roll the discs of lamb through the flour, then the egg wash, then the breadcrumbs. Set to one side.
4.To make the mayonnaise, whisk the remaining 2 egg yolks with a tablespoon of mustard and a splash of vinegar until the mixture increases in volume, then slowly trickle in the
rapeseed oil and the cold-pressed rapeseed oil, a little at a time, as you whisk. Season with salt and pepper and add a little lemon juice if you like.
5. To cook the lamb, place a frying pan on a moderate heat on the hob and add 25ml of oil. Heat gently and add the lamb discs a few at a time, with a little knob of butter each time. Fry
on both sides until golden and crispy, they should take about 4 to 5 minutes each side. Don’t over colour them.
6. To serve, place 2 to 3 discs of lamb per person on each plate and dress with a generous serving of mayonnaise, several whole radishes and a sprinkling of capers. Finish with a pinch of good salt. Delicious.
