11.   Add the potato mixture to the pan and pat down firmly and evenly.

12.   Add to potato mixture and mix well.

13.   Cut the duck breasts thinly on the bias and serve with the bacon-sweet potato mixture and a sprinkling of chervil.

14.   Divide potato mixture equally among shells, mounding filling slightly.

15.   Fold dry ingredients into potato mixture, stirring just until combined.

16.   Fold into potato mixture and season with salt and pepper.

17.   Fold paper over potato mixture, and roll edges together to seal the three open sides tightly.

18.   Gently fold egg whites a little at a time into potato mixture until well blended, leaving no white streaks of beaten egg whites.

19.   Gently toss bread and reserved potatoes with mashed potato mixture.

20.   Just before serving, toss potato mixture with vinaigrette.