Ingredients

FOR THE CONFIT DUCK
4 duck leg and thigh joints
50g Maldon flaky sea salt
500g duck fat
2 bay leaves
1 teaspoon black peppercorns
2 bulbs garlic, halved
1 small bunch thyme
bread, to serve
FOR THE SPRING GREENS
olive oil
1⁄2 leek,sliced
1 small head Savoy cabbage, shredded
1 cup baby kale
1 cup peas (use fresh if available, but frozen peas can also be used)
butter
1 cup baby spinach
FOR THE CHICKEN JUS
1kg chicken carcasses
1 head garlic, cut in half lengthwise, unpeeled
1 large carrot, peeled and cut in chunks
2 red onions, unpeeled, quartered
500ml red wine
2 sticks celery, cut in chunks
4 bay leaves
1 handful of thyme
TO SERVE
FOR THE PICKLED BEETS
1 cup white wine vinegar
1 teaspoon mustard seeds
1 teaspoon white peppercorns
1⁄2 cup sugar
3 baby yellow and 3 baby red beetroot, peeled and finely sliced
2 tablespoons red- or white-wine vinegar
2 teaspoons Dijon mustard
4-6 tablespoons olive oil
8 pieces streaky bacon, diced
1 small head frisse, picked, washed and spin dried (also add any additional spinach or kale left over from making the spring greens)
Any leftover duck confit can be turned into spring rolls and I’ll freeze the jus into ice cubes (it’s a long job to make it, so I like to make the most of it).

Instructions

1.FOR THE CONFIT DUCK
2.Heat the oven to 130°C. Rub the duck with the flaky salt, put in a cast-iron casserole and cover with the duck fat.
3.Add the bay leaves and peppercorns, garlic bulbs and thyme and cook for about 21⁄2 hours, or until the meat is almost falling away from the bone.
4.Remove the confit duck legs from their fat. Put a frying pan on the stove until it is hot.
5.Add the duck, skin- side down, and cook for 4 minutes.
6.Turn the duck, cook for a further 4-5 minutes until the skin is golden brown, then serve with spring greens, chicken jus, baby beet and bacon salad and slices of french bread.
7.FOR THE SPRING GREENS
8.Add the olive oil to a medium-hot pan.
9.Add the leeks and fry gently for 2-3 minutes, then add the cabbage and cook for a further 5-6 minutes, finally adding the kale and peas and cooking for a further 3-4 minutes.
10.Add the butter and season with salt and freshly ground pepper.
11.Finish with the baby spinach, check the seasoning and serve immediately.
12.FOR THE CHICKEN JUS
13.Preheat the oven to 180°C.
14.Put the chicken bones, garlic, carrot and onions into a metal baking dish and roast for 1 hour, stirring every 20 minutes, until the chicken bones are golden. (It may take longer.)
15.Remove the bones and larger pieces of vegetable from the dish and put into a large pot, at least 4 litres in volume.
16.Drain the fat from the baking dish and discard, then put the dish on the hob and add the wine and remaining ingredients.
17.Bring the wine mixture to a rapid simmer, scraping all the bits off the bottom of the dish, then remove from the heat and add to the bones.
18.Cover the bones with 2 litres of cold water and bring to the boil.
19.Turn to a simmer, skim off any foam that rises, then put a lid on, slightly ajar, and simmer for 8-10 hours.
20.Strain through a fine sieve, then place the stock into a clean pan and boil until reduced to about 500ml.
21.Allow to cool. Store in the fridge, for up to 10 days, or freeze for up to 3 months.
22.FOR THE PICKLED BEETS
23.Put the vinegar, mustard seeds, peppercorns and sugar in a pan.
24.Bring to the boil, then allow to cool.
25.Put the beetroot into a dish keeping the colours separate, then pour over the vinegar.
26.Depending on how thickly you slice the beetroot, this can keep In a jar in the fridge for up to 2 weeks.
27.FOR THE VINAIGRETTE
28.In a small bowl, whisk together the vinegar and mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified.
29.Season with fine sea salt and freshly ground black pepper.
30.The vinaigrette can be prepared ahead and refrigerated, in an airtight container, for up to 1 week.
31.TO SERVE
32.Cook the bacon over a medium heat until golden and crispy then drain on a paper towel.
33.Drain the beetroot from the pickling liquid, add bacon, toss this through the lettuce mixture with 3-4 spoons of dressing, season and serve.

Photography Tamara West

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