Instructions: Place the duck legs in a large flameproof casserole cover with cold water and bring to the boil.

Place in the simmering ovenfor 10 minutes skim the surface of the liquid and add the peppercorns thyme bay leaves and 2 level tsp salt.

Cover and cook in the roasting ovenwith the grid shelf on the floor for 45 minutes or until tender.

Cool quickly and refrigerate overnight.

Cut the kumquats into quarters.

Place the pecan nuts on a baking sheet and bake in the roasting ovenfor 3 to 5 minutes until pale golden.

Finely grate the rind and squeeze the juice from the oranges.

Place the orange rind in a frying pan with 200ml of the orange juice plus the cranberries and sugar.

Bring to the boil on the simmering plate and cook gently for 5 minutes or until the cranberries are tender.

Drain the cranberries reserving the juice and set aside.

Bring the juice to a fast boil on the boiling plateand bubble until syrupy then add the reserved cranberries.

Place a good pinch of salt and black pepper in a small bowl then whisk in the vinegar followed by the oils.

Add the kumquats to the cranberry mixture with the dressing and pecans.

Set aside.

Skim the fat from the surface of the jellied duck liquor and set aside.

Cut the duck into thick shreds leaving the skin on.

Just before serving heat 2 tbsp reserved duck fat in a large roasting tin placed on the floor of the roasting ovenfor 10 minutes until very hot.

Add the duck. spread out well return to the ovenfor 12 to 15 minutes until golden and crispy turning the tin round after 10 minutes.

To serve carefully toss the duck with the cranberry mixture and serve with salad leaves.

The duck is chilled overnight so the fat solidifies and reserved as above. Youll be left with a wonderful jellied stock that con be frozen or use in other dishes. The duck fat can also be used for pate and roast potatoes. Take csre the duck fat may splutter so cover your hands. This delicious starter tastes just as good if made with cooked guinea fowl or chicken.

Serves 8

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