Confit Duck Salad

Salt the duck legs with the thyme and garlic and pop in the fridge for 24 hours. Wash off the salt then pop into a deep roasting dish with the thyme and garlic. Cover in duck fat and simmer for 2 hours, chill

Remove the duck legs from the tin, remove any excess fat, pop onto a plate and remove the bones and shred.

Whisk all the ingredients together for the dressing.

To serve, shred lettuce pile up with cheese, watercress, pecans and croutons. Top with shredded duck and drizzle over dressing.

Duck with Mulberry Sauce

Pre-heat the oven to 200c.

Dry fry the duck skin side down over a medium heat for 4 minutes, flip over sprinkle over salt and pop in the oven for 25 minutes then rest for 20 minutes.

Heat a saucepan add the madeira and veal jus, bring to the boil and reduce by half,  add a knob of butter and mulberries, take off the heat.

To serve, slice the duck, pop on a plate and drizzle over the sauce.