“I love this classic French dish. Made with lots of seasoning and a splash or two of Armagnac, it can be stunning. Packed into a dish and covered with a layer of duck fat this will keep for weeks. Serve with toast and chutney or pickles.”

Makes enough to fill a kilner jar

INGREDIENTS

2 duck legs

A large handful of course sea salt

1 tablespoon of dark brown muscovado sugar

2 star anise

2 cloves garlic, smashed

1 sprig thyme

A few juniper berries

250ml duck fat

50g unsalted clarified butter

A splash of cold-pressed rapeseed oil

Good salt and pepper

Armagnac – or flavouring of choice

METHOD

Firstly, mix the course salt, garlic, sugar, star anise, thyme and juniper berries. Rub this into the duck legs and leave in the fridge overnight to cure and take on the flavours.

The next day, rinse the duck legs under a tap and pat dry. Heat the duck fat in a saucepan to 150°C, then submerge the legs and gently confit for 3 to 4 hours.

Next, carefully remove the legs from the fat - you can retain this fat for roasting potatoes, or wilting veg. Once they are cool, remove the skin and the bones from each leg. The skin makes a tasty snack if crisped-up under a grill.

Flake the duck meat into a clean bowl and add some flavouring. I like Armagnac, but you can use anything you fancy. Herbs are good too. Give it a really good beat with a spoon or whisk until it’s quite smooth, then spoon into a dish or kilner jar. Smooth over the top and pour a mix of melted, clarified butter and rapeseed oil on the top to prevent any oxidization.

Allow to set in the fridge until firm. It’s delicious served with pickles, warm toast, and chutney.