1. Put the water and wine in a medium bowl.
2. Using a strainer, sift flour in small amounts into the water, whisking to incorporate it into a smooth batter until it reaches the consistency of light cream and stir in a pinch of salt..
3. Turn oven to 275°F and line a cookie sheet with paper towels.
4. Slowly heat 1/2 cup Graisse de Canard Gold® in a skillet over medium-high heat until hot but not smoking.
5.Meanwhile, dip leaves into batter, holding them by the stem, allowing excess batter to run back into bowl.
6.Slide leaves into hot fat and cook until golden on 1 side. Turn and cook until second side is browned. 7.Remove with a slotted spoon to oven. Add extra fat as needed. When all leaves are fried, sprinkle with Fleur de sel, and drizzle on fresh lemon juice before serving.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.