(serves four)

4 duck legs, trimmed
Salt
Rendered duck fat for confit
2 duck breasts
Caul fat to wrap breasts
4 sage leaves
2 Granny Smiths
80g sugar
4 puff pastry discs
15g melted honey
Pinch marjoram
4 won ton wrappers
4 slices foie gras
100ml duck jus
4 slices of truffle
1tbs shredded ginger
2 shredded spring onions

For the duck neck salami (makes about 12 slices)
1 duck neck, cleaned
50g pork fat
75g duck meat
50g chicken meat
75g foie gras
2 crushed juniper berries
1 strip zested orange peel
1 clove garlic
Salt and pepper
30g fat, diced
30g chorizo, diced
30g pistachios

Mince and combine the duck salami ingredients except for the diced fat, chorizo and pistachios, which are folded into the mixture. Stuff into the neck. Tie off at each end and wrap tightly in muslin. Poach gently for 15 minutes, cool and leave for two days.

Salt the duck legs and spice to taste for 24 hours, then wash and stew in duck fat in a very low oven until "confit".

Trim the duck breasts and cut each one lengthways into two, wrap in caul fat with a sage leaf. Caramelise four apple rings with the sugar. Cool and cover with the pastry discs.

Pan-fry the duck breasts and leave to rest. Bake the mini-apple tatins in a hot oven. Brush the duck legs with honey, season with marjoram and wrap in won tons. Steam with slices of duck neck. Sear the foie gras and heat the duck jus.

To assemble, carve the duck breast, put the foie gras and truffle on the tarte tatin, and plate the duck leg and salami. Top with ginger and onion shreds and finish with the sauce.

Simon Radley

Photo © Rob Whitrow