Chestnut velouté with duck confit

Ingredients

• 120g brown butter (see tip, p.204)
• 4 slices of smoked bacon, roughly chopped
• 1 banana shallot, peeled and finely sliced
• 1 leek, white part only, cleaned and finely sliced
• 4 sprigs of thyme
• 200g dry madeira
• 250g white port
• 1kg white chicken stock (p.38)
• 400g vacuum-packed peeled chestnuts, roughly chopped
• 100g double cream
• 200g semi-skimmed milk
• Salt and white pepper
• Sherry vinegar
• To finish and serve
• Duck confit from the potted duck (p.96), coarsely shredded
• A little duck fat
• 40g hazelnuts, toasted until golden brown and blitzed to a coarse powder