SHREDDED DUCK POUTINE (SERVES 4 TO 6)

4 large duck legs 20g Maldon salt 10g light muscovado sugar 4 juniper berries, smashed 2 cloves garlic, minced 2 bay leaves 500g duck fat 2 bay leaves 1 tablespoon black peppercorns 280g butter 280g plain flour 1 tablespoon white wine vinegar A splash of lemon juice Salt and pepper Heat the oven to 150ºC / Gas 2 and melt the duck fat in a large casserole or stock pan, with room for all the duck legs and with a tight-fitting lid. Drop in the duck legs, and pop on the lid. Cook in the oven for 21/2 to 3 hours (maybe a little longer) until the meat is tender, and coming away from the bones easily. Drain the legs, reserving the fat for future use (it will keep in the fridge or freezer for months) and flake the meat off the bones into a bowl. Reserve the bones. Now for the gravy. Heat the oven to 230ºC / Gas 8. Heat the vegetable oil in a large pan, and sweat off the stock vegetables until lightly coloured. Roast the chicken wings, the oxtails, beef bones and reserved duck bones until nicely dark, then toss into the pan, then top up with the stock and water, and the remaining aromatics. Bring to a boil, then simmer for 3-4 hours, stirring occasionally, until you have a rich, tasty stock. Strain this, and discard the solids. In a clean pan, melt the butter and add the flour. Cook this paste for a few minutes to lightly toast the flour, and whisk in the stock, bringing it to a smooth, rich gravy. Season to taste, and add a little vinegar and lemon to sharpen the sauce. Now for the fries; heat a pan of oil, or adjust your fryer to 130ºC. Wash the potatoes and cut into slender chips about 3/4 cm thick. Leave the skin on – they should be rustic! Pop the cut chips into a large bowl of cold water and soak for 30 minutes – this removes the starch and helps them stay crisp. Drain well, and pat dry with a towel, then fry in batches until the chips are soft but not coloured. Drain and refrigerate as you go. Keep the chips in the fridge, uncovered, until you’re ready to go. To serve, heat the duck shreds in some of the gravy, and warm the remaining gravy as well. Tear or cut the cheese into bite-sized pieces. Heat the oil to 190ºC. Cook the chips in batches until crisp and golden, then drain, season with a little salt, and layer up with handfuls of cheese and ladles of duck and gravy. Serve immediately.