Instructions

1. 1

   To make the duck, pierce the skin several times with a fork. Place the duck legs in a sealable food bag or dish. Mix together the fennel seeds, zest and juice of 1 orange, 2 cloves garlic, thyme and 1tsp olive oil and pour over the duck legs. Seal the bag or cover the dish and refrigerate for up to 24 hours before cooking.

   
   

2. 2

   Preheat oven to 220°C/200°C fan/gas 7. Remove the duck legs from the marinade (reserve the marinade for later), pat dry and place the duck in a roasting dish.

   
   

3. 3

   Season with a little salt and pepper and cook for 20 mins, until the skin is golden brown.

   
   

4. 4

   Turn the oven down to 160°C/140°C fan/gas 3, pour the remaining marinade around the duck, cover with foil and roast for 1 1/2 - 2 hours, until very tender.

   
   

5. 5

   Meanwhile, make the chutney. Place the apple, figs, dates, 1 sliced red onion, ginger, cinnamon, vinegar and zest and juice of 1 orange in a large, heavy-based pan and bring to the boil over a medium heat.

   
   

6. 6

   Boil for 10-15 mins, until the fruits have softened.

   
   

7. 7

   Stir in the sugar to dissolve and boil for a further 15-20 mins, until thick and sticky.

   
   

8. 8

   At this stage the chutney can be transferred to sterilised jars and kept for up to a year.

   
   

9. 9

   To make the mash, heat 2 tsp oil in a large frying pan over a medium to low heat and add the butter.

   
   

10. 10

    Stir in 1 sliced red onion and fry gently for 5-8 mins, until soft. Add 2 cloves garlic and the cumin and fry for 1 min until fragrant.

    
    

11. 11

    Add the chickpeas and cook, stirring, for 2 mins. Remove from the heat and mash roughly.

    
    

12. 12

    Stir in 4 tbsp boiling water with the parsley and lemon juice, then season to taste with salt and pepper. Sprinkle with paprika.

    
    

13. 13

    Next, make the fennel salad. Mix together 2 tsp oil and the juice of half an orange and season with a little salt and pepper to make a dressing.

    
    

14. 14

    Toss together the fennel, watercress and pomegranate and then drizzle over the dressing. Serve the duck legs with a portion of mash, the salad and a dollop of chutney on the side.

    
    

Ingredients

• 4 duck legs
• 1 tsp fennel seeds, lightly crushed
• 2½ oranges, juice and zest
• 4 cloves garlic, crushed
• 1 tsp thyme leaves
• 5 tsp olive oil
• 2 bramley apples, peeled, cored and cut into small pieces
• 150g figs (dried or fresh), roughly chopped
• 150g dates, roughly chopped
• 2 red onions, finely sliced
• 5 cm root ginger, peeled and finely grated
• 1 cinnamon stick
• 350ml cider vinegar
• 2 tbsp balsamic vinegar
• 350g muscovado sugar
• 2 tins chickpeas, drained and rinsed
• 20g butter
• ½ tsp ground cumin
• 2 tsp parsley, chopped
• ½ lemon, juice
• ½ tsp smoked paprika
• ½ fennel bulb, finely sliced
• 100g watercress or mixed salad leaves
• ½ pomegranate, seeds only

Serves 4

Total time required 2 hrs 20 mins

• Preparation time: 20 mins
• Cooking time: 2 hrs
• Other time: plus marinating overnight