Instructions: 1. Firstly warm the duck or goose fat and add all the confit ingredients.

2. Remove the legs from the chicken and lay in a baking / roasting tray.

3. Cover them with the confit juices and bake in the oven (covered with tin foil) on a low heat - Gas Mark 2 / 3 / 150 c for about 2 hours.

4. Remove tray from oven and allow to cool. Remove legs from confit juices.

5. Pan sear the chicken breasts skin down, and sear the other side.

6. Roast the breasts in the oven on a high heat at Gas Mark 8 / 180 c for 7 to 10 minutes.

7. Warm the olive oil with the chopped rosemary leaves and add this to the mashed potato.

8. Season the mash and add a touch of double cream (approximately 25ml).

9. Part boil the shallots (pickling onions) until they are just tender. Drain and fry in a little hot oil with the caster sugar to glaze.

10. Sweat off the lardons of bacon in a teaspoon of oil - add the button mushrooms. Cook until coloured and remove from heat.

11. Reduce the chicken stock by half and add the red wine, and whisk in the 55g of butter.

12. Construct the dish by slicing the chicken breasts and laying on the mashed potato, in a ring on the plate.

13. Crisp the chicken legs in a hot oven and lay on top of the breast.

14. Serve the sauce around the chicken with chopped tomatoes and tarragon, and the bacon, shallot and mushroom garnish around

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