INGREDIENTS

(serves six)

For the confit
2 star anise pods
1tsp black peppercorns
4 cardamom pods
6 French duck legs
150g Maldon sea salt
6 juniper berries
2 bay leaves
2 cloves garlic, crushed
½ tsp fresh thyme
125g goose fat

For the beetroot relish
2 large onions, finely sliced
2 cups brown sugar
1½ cups balsamic vinegar
zest and juice of 3 oranges
2 knobs ginger, peeled and julienned
1 cup currants
3 bay leaves
salt and black pepper
6-8 medium-size beetroot, peeled and julienned

To garnish
600g salad potatoes, cut in half lengthways
60ml goose fat
2 small radicchio
100g rocket
Balsamic vinegar and virgin olive oil to dress salad

METHOD

Warm the dry spices in a medium oven for five minutes, then grind. Lay the duck legs in a ceramic tray on a layer of sea salt, skin side down. Sprinkle with spices and herbs on flesh side and then add another layer of sea salt. Cover and refrigerate for 24 hours.

Lightly rinse duck and dab dry. Place in a heavy casserole and cover with goose fat. Bring mixture to the boil over a medium heat, then cook without boiling until tender (about two to three hours). Lift legs from fat and place in a suitable dish, cover with hot fat only, cool and refrigerate.

Mix together all relish ingredients, except beetroot, in a large pot. Bring to the boil and simmer for five minutes. Add beetroot and return to the boil. Cook, stirring frequently. When the beetroot is almost cooked, strain and reduce remaining liquid, then recombine. Check seasoning and allow to cool.

Crisp the skin of the duck under the grill until brown. Sauté potatoes in goose fat and drain on kitchen paper. Dress salad and arrange on a plate. Scatter potatoes around the edge of the plate and place a large spoonful of beetroot relish in the centre with a duck leg on top.