2 x 12oz French duck legs
22g of table salt per kg of duck
Rind of half an orange
3 sprigs of thyme
4 juniper berries
250ml of clear honey
250ml of olive oil
Rub the salt into the skin of the duck legs and place them on a tray. Sprinkle with thyme orange rind juniper berries and peppercorns. Cover with plastic wrap and place in the fridge for 24 hours.
In a pan melt enough duck fat to cover the legs. Add the legs allowing 2.5cm of bone end to protrude above the fat. Cook gently at 80-85°C for 2½ to 3 hours - do not allow to boil. When cooked the skin around the leg will split. Remove duck legs from the fat.
For the honey glaze place 250ml of clear honey in a separate pan and warm. Slowly pour in the olive oil and mix with a hand blender until the mixture turns into a thick paste.
Place the duck legs on an oven tin and spread with finished paste. Place in a hot oven (200°C) for about 15 minutes until browned.
To make the bacon lardons cut 6in strips of back bacon and fry until crispy. Dress about 3oz of rocket salad with salt and pepper and virgin olive oil. Separate into two large serving bowls and sprinkle with crispy bacon.
Place the finished duck leg on top of the salad.
Place the cooking dish back onto the stove add 250ml of chicken stock and Madeira to taste. Reduce until thick and pour over duck leg.