Duckling with orchard honey, star anise, fennel and chive mash and baby courgettes

Ingredients

For the slow roast duck legs
3 tbsp salt
4 garlic cloves, crushed
1 shallot, peeled and sliced
6 sprigs rosemary
6 sprigs thyme
1 orange, finely grated zest only
freshly ground black pepper
100g/14oz duck fat (tinned duck fat or goose fat is available in many supermarkets)
4 duck legs with thighs
For the sauce
2 tsp vegetable oil
500g/18oz duck bones
100g/3½oz clear honey
1 tbsp olive oil
50ml/1¾fl oz grapeseed oil
2 onions, chopped
2 shallots, chopped
1 carrot, chopped
2 celery sticks, chopped
1 litre/3¼ pint chicken stock
5 garlic cloves, chopped
1 sprig fresh thyme
1 bay leaf
50g/1¾oz star anise
1 sprig fresh rosemary
For the mash
2 bulbs fennel, trimmed and chopped
500ml/18fl oz single cream
100g/3½oz butter
200g/7oz chopped chives
1kg/2lb 4oz floury potatoes, steamed in their skins until tender
salt and freshly ground black pepper
For the duck breast
4 x 150g/5¼oz duck breasts
salt, to taste
16 baby courgettes, halved
butter, to serve

Method

1. For the slow roasted duck legs, sprinkle one tablespoon of salt into the bottom of a non-metallic dish or plastic container large enough to hold the duck pieces in a single layer.
2. Evenly arrange half of the garlic, shallots, rosemary, thyme and orange zest into the container.
3. Place the duck legs, skin-side up, over the top, then cover with the remaining salt, garlic, shallots, thyme and orange zest. Season with a little freshly ground black pepper, then cover with cling film and refrigerate for 24 hours.
4. Preheat the oven to 110C/225F/Gas ¼.
5. Melt the duck fat in a small pan over a low heat.
6. Remove the duck legs from the fridge and remove the salt and other marinade ingredients. Place the duck legs into a high-sided baking dish or ovenproof pan.
7. Pour the melted duck fat over the duck to cover them completely, then place into the oven to cook for 2-3 hours, or until the duck meat is tender and can be pulled effortlessly from the bone.
8. Remove the slow-roasted duck legs from the oven and allow to cool in the cooking dish, where the fat should set around the legs.
9. Once cool enough to handle, remove the slow-roasted duck legs from the fat. Remove and discard the skin from the legs. Remove the meat from the bone and roughly chop.
10. Place the chopped duck into a piece of cling film placed on an equal-sized piece of kitchen foil. Roll the duck up into a sausage shape and wrap tightly in the cling film and foil. Place into the fridge to chill.
11. For the sauce, heat the vegetable oil in a casserole over a medium heat. Add the duck bones and cook until browned all over.
12. Add the honey and bring to the boil.
13. Heat the olive oil in a clean pan over a medium heat. Add the chopped vegetables (except the garlic) and gently fry until golden-brown all over.
14. Add the browned vegetables to the bones and honey mixture and pour over the stock to cover. Bring to the boil, then add the garlic, thyme, bay leaf, star anise and rosemary. Reduce the heat and simmer for one hour, skimming the surface when necessary.
15. Strain the stock through a sieve into a large clean pan. Place the stock over a medium heat and simmer until the volume of liquid has reduced by two-thirds. Skim the surface of the stock frequently to remove impurities and fat.
16. For the mash, place the fennel into a clean pan with a little water. Place over a medium heat and cook for 3-5 minutes, until softened. Transfer to a food processor and blend until smooth.
17. Place the cream and butter into a clean pan over a low heat and heat until the butter has melted.
18. Add the chives and stir for 30 seconds, then remove from the heat and set aside in a warm place.
19. Peel the potatoes while still hot using a knife and holding the potatoes with a thick cloth to protect your hand. Place the peeled potatoes into a pan and mash with a potato masher or put through a ricer.
20. Gradually add the cream and butter mixture and the cooked fennel, mashing constantly, until you achieve a firm but creamy texture. Season, to taste, with salt and freshly ground black pepper.
21. For the duck breasts, preheat the oven to 220C/430F/Gas 7.
22. Sprinkle the duck breasts with salt and place them skin-side down into a cold dry frying pan over a low heat. Gradually bring up the heat to high to colour the skin (this will allow some of the duck fat to render down, leaving the skin crisp).
23. When the skin is golden-brown, place the duck breast skin-side down onto a baking tray. Reserve the duck fat in the frying pan. Transfer the breasts to the oven and roast for 8-10 minutes, or until cooked to your liking.
24. Remove the duck breasts from the oven and allow them to rest in a warm place for five minutes.
25. Return the pan used to cook the duck breasts to the heat to reheat the reserved duck fat. Season the courgette halves with salt and fry in the fat until tender, but not too soft.
26. When ready to serve, preheat the oven to 180C/365F/Gas 4.
27. Remove the duck 'sausage' from the fridge and cut into 5cm/2in thick rounds. Place onto a baking tray and place a small knob of butter on top of each. Transfer to the oven to cook for ten minutes, or until warmed through.
28. Place the resting duck breasts into the oven to warm through for 1-2 minutes. Remove from oven and carve the duck breasts into slices.
29. To serve, place a spoonful of mash into the middle of a plate with the hot courgettes alongside.
30. Place a slice of the slow roasted duck onto the mash. Prop the duck breast around the rest of the ingredients. Spoon the sauce round the plate and serve.