Instructions: Heat together the first 11 ingredients, minus the duck legs (lard, zests, star anise, fresh herbs, garlic, salt, spices and fennel seeds) in a cast iron pan and gently simmer for 10 minutes.

Trim the duck legs and place them into the simmering lard. Cook over a gentle heat for 1 1/4 hours. Allow to cool in the pan and regrigerate overnight.

Finely slice the onions and sweat in a saucepan with a little salt until transparent and tender. Add the cream, bring to the boil and simmer until cream thickens. Add the mustard and season with salt and pepper.

Remove duck legs from the fat and scrape off nay excess fat. Place in to a frying pan with a metal handle. Put into a very hot oven and roast until the skin is very crispy. (15 minutes).

Heat up the mashed potatoes, spoon some onion marmalade on top and place the duck leg on top. Serve immediately.

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