“If you like duck, but not in a cassoulet or with lentils, then try this recipe using delicious new season veg from your veg box or the market. Duck is such a flavoursome bird, but if cooking confit is not for you, pan-fry a breast, then carve and serve in the same way.”

Serves 4

INGREDIENTS

4 duck legs

300g coarse sea salt

100g sugar

4 peppercorns

4 cloves of garlic, bashed

A few sprigs of thyme

500ml duck fat

1 handful of peas, podded

1 handful of broad beans, podded

8 snowball turnips

4 radishes, quartered

1 tablespoon butter

4 scoops buttery mash (optional)

Salt and pepper for seasoning

METHOD

Firstly, make a cure by combining the coarse salt, sugar, peppercorns, garlic and thyme and mix well. Rub this mixture all over the duck legs and leave in the in the fridge overnight.

The next day, remove the garlic and thyme from the cure then rinse the duck to remove all the salt. Place the duck fat, along with the garlic and thyme from the cure, in an oven-proof dish and bring this to a moderate heat on the hob.

Pat the duck dry and submerge the legs into the warm fat. Don’t worry if each leg isn’t completely covered, as they will crisp up.

Pre-heat oven to 130°C

Heat the fat to just below boiling point then cover with a lid and place in the oven for 3 to 3.5 hours, until the duck is almost falling off the bone but still intact. Remove from the oven and leave the duck resting in the fat whilst you prepare the garnish.

Blanch the peas, broad beans and turnips in boiling, salted water. The turnips will take around 10 minutes, so put them in first. Drain and scrape the skin from the turnips. Heat the butter in a clean pan and add the veg. Stir and season.

Remove the duck legs from the fat and crisp the skin under the grill or in a very hot oven.

Serve each leg on top of a scoop of buttery mash, and garnish with the vegetables.