by Chef Dean Cambray

Serves 4

  • 16 White peppercorns
  • 1clove
  • 1 small Star anise
  • 2 tbsp Rock salt
  • 4 Duck legs
  • 11/2 cups Duck fat
  • 2 sprigs thyme
  • 2 fresh bayleaves
  • 30g Butter
  • 4 Rashers bacon, thinly sliced
  • 2 Cloves garlic, thinly sliced
  • 20 Brussels sprouts, finely sliced
  • 1/4 cup Flat parsley, shredded
  • 60 ml Red wine

Crush the peppercorns, cloves and star anise in a mortar and pestle, then mix in the rock salt.

Sprinkle half the salt mixture into a dish. Place the duck legs on the salt and sprinkle over the remaining salt mixture. Cover and refrigerate for 12- 24 hours.

Preheat the oven to 300˚F

Brush off and discard the salt mixture from the duck and pat dry with a paper towel. Lay the duck skin side down in a small baking tray and place into the oven. The fat will begin to render after 15 minutes. Top up with the rendered duck fat until just covered, then add the thyme and bayleaves. Continue to cook for another hour, hour and a half until tender.

Remove the duck and strain the fat and reserve in the fridge for other uses.

For the salad, pour 2 tablespoons of the reserved duck fat into a frying pan. Add the butter, when it begins to bubble add the garlic and the bacon and cook until golden.

Add the sprouts and cook for a further 3-4 minutes, keeping them firm to the bite. Add the vinegar and cook for another minute. Remove from the heat and add the parsley, season with a little salt and pepper.

Serve the duck with the salad.