CRISPY DUCK, COLESLAW & FENNEL SOUP

This gutsy soup was an experiment that really worked, teaming up shredded duck with one of my favourite coleslaw combinations. The peppery hit from the cabbage and kohlrabi gives the dish a kick.

CARB COUNT: 19g per person

Serves 4

1tsp smoked paprika

½tsp ground cinnamon

½tsp ground cumin

½tsp table salt

4 large duck legs

2 large carrots, coarsely grated

2 red onions, halved and thinly sliced 1 large white onion, halved and thinly sliced

1 fennel bulb, cored and thinly sliced

1 kohlrabi, peeled and coarsely grated

¼ white cabbage, cored and thinly sliced

½tbsp flaky sea salt

2 chicken stock cubes

3 large pickled green chillies (from supermarkets), sliced

2 garlic cloves, grated

½tbsp cracked black pepper 3tbsp mayonnaise

2tbsp English mustard

Sea salt and freshly ground black pepper

2tbsp fennel seeds, toasted in a dry frying pan until fragrant

Grated zest of 1 orange

4tbsp chopped dill Preheat the oven to 180°C/fan 160°C/gas 4. Mix the smoked paprika, ground cinnamon, cumin and table salt together and rub this mixture into the duck legs. Place them in a roasting tin and roast for 1 hour.

Now turn the oven setting down to 160°C/ fan 140°C/gas 3 and roast the duck legs for a further 1½-2 hours, until the skin is crisp and the meat is tender. Lift out and drain on kitchen paper. When cool enough to handle, shred into bite-sized pieces; keep warm.

Meanwhile, in a large bowl, toss the carrots, onions, fennel, kohlrabi and cabbage with the flaky sea salt and leave to soften for 20 minutes. Bring 750ml (1¼pt) water to the boil in a large saucepan, crumble in the chicken

stock cubes and whisk until dissolved.

Tip the vegetables into a colander and rinse under cold running water. Drain well and place in a bowl. Add the chillies, garlic and cracked pepper. Tip into the warm stock and heat up gently. Remove from the heat, add the mayonnaise and mustard and stir. Taste the soup and adjust the seasoning if necessary.

Ladle the soup into warmed bowls, scatter the toasted fennel seeds, orange zest and chopped dill over, then pile the crispy shredded duck on top to serve.