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Balsamic-glazed duck

serves 8 The combination of balsamic and lemon juice cuts through the fat in this dish beautifully. 2 ducks (2.25-2.75kg each), giblets and wings reserved coarse sea salt 6 tbsp olive oil 2 heads garlic 4 fennel bulbs, trimmed, the outer layers chopped (reserve the tender inner parts to roast and serve as an accompaniment) 1.4 litres chicken stock 1 lemon, halved crosswise, plus the juice of 1 lemon 1 bunch fresh thyme 240ml balsamic vinegar Preheat the oven to 190C/gas mark 5. Prick the duck skins all over with a fork, taking care not to pierce the fesh, and season with sea salt. Place the ducks on a rack in a large roasting pan and let stand for 30 minutes.

Meanwhile, make the sauce. Chop the duck wings and necks into pieces. Heat the oil in a large heavy-bottomed saucepan set over medium-high heat, add the wings and necks, and stir until brown. Separate and peel one head of garlic, then reduce the heat to low and add the fennel and peeled garlic to the saucepan. Cook, stirring occasionally, until the vegetables have softened and caramelised. Add the stock and cook until the liquid is reduced by half, about 40 minutes. Strain into a clean saucepan, skim the fat from the surface, and set aside.

Halve the remaining head of garlic crosswise and crush it slightly. Divide the lemon, thyme, and garlic evenly between the duck cavities. Place the ducks in the oven and roast, turning every 25 minutes, until they begin to brown, about an hour. Now combine the balsamic and lemon juice. Baste or brush the ducks with the mixture every 20 minutes as you continue to cook until the skin is dark brown and the meat begins to come away from the breastbone, 2–3 hours in total.

Remove the ducks from the oven and allow to stand for 20 minutes. Add some de-fatted pan juices to the sauce and reheat over a medium heat until reduced to your desired consistency, then season to taste with salt and freshly ground black pepper. Carve the duck and serve with the sauce and roasted vegetables, if you like. Recipe from Women Chefs of New York (Absolute Press, £25)

Warm bacon and

egg salad serves 4 I love a fried egg, especially when it is fried in bacon fat. This is my take on a classic brasserie favourite, salade frisée aux lardons. Surprisingly, it’s quite light – hearty, but not overly heavy. extra-virgin olive oil 2 garlic cloves, peeled and halved lengthwise 1 generous cupful 1-2cm crustless bread cubes 8 slices lean bacon 4 anchovy fllets, chopped 2 tbsp banyuls vinegar (£16.80 for 500ml from souschef.co.uk) or red wine vinegar 2 tsp Dijon mustard 4 large eggs 140g young rocket leaves fresh chives, chopped, to serve In a large non-stick frying pan, heat two tablespoons of olive oil. Add the garlic and cook over medium heat until golden brown, about two minutes. Using a slotted spoon, transfer the garlic to a mini food processor. Set aside.

Add the bread cubes to the pan and cook over medium heat, stirring, until browned and crisp, about three minutes. Transfer to a plate. Heat another tablespoon of oil in the pan. Add the bacon and cook over medium heat until crisp. Transfer the bacon to a plate and keep warm. Keep the bacon fat in the pan.

Add the anchovies, the vinegar, the mustard and four tablespoons of oil to the garlic and process to form a smooth dressing. Season with salt to taste, and set aside.

Reheat the bacon fat in the pan. When hot, crack the eggs into the