Samlesbury Hall

Twice cooked confit of duck with Rabenda jus Ingredients 4 duck legs 50g ginger root, roughly chopped Large garlic bulb, chopped 1 white onion, sliced 10 peppercorns 25g salt 25g Chinese powder 5 juniper berries Vegetable oil five spice For the jus: 50ml red wine 50ml ruby Port 25g honey 100ml beef stock 2 stalks fresh lavender Salt to taste 50g tomato paste 25g butter Method

Place the duck, skin side up, in a mediumsized ovenproof dish.

Add a little of the vegetable oil to a frying pan and gently fry the onion, garlic and ginger until fragrant (about 2-3 minutes) and add to the duck.

Add the rest of the ingredients to the dish and cover with vegetable oil. Cover the dish with tin foil and cook in a preheated oven at 140°C for 3 hours.

Once tender, allow the duck to cool in the oil overnight.

For the jus, add the red wine and Port to a saucepan, bring to a boil and reduce by half.

Then, add the rest of the ingredients, apart from the butter, and bring to the boil again; the tomato paste and honey will thicken the sauce slightly.

When ready to serve, remove the duck legs from the oil and debone, place on a baking tray, skin side up, and cook in the oven at 220°C until the skin darkens and crisps.

Heat the jus and once simmering, remove from heat and whisk in the butter.

We serve our duck on a red onion and cucumber salad, and garnish with some julienne leeks fried in oil until crispy, with a drizzle of jus over the duck and plate.