Ingredients

Step by step

1. The day before serving, confit the duck legs and make stock for the sauce. Remove the legs from the duck, leaving as little meat behind on the carcass as possible. Sprinkle the legs with fine sea salt, pepper and thyme and leave to rest for 1 hour.
2. Meanwhile, cut the duck wings from the carcass plus the section of the backbone that is left from removing the legs, leaving you with a duck crown for roasting next day. Pat this dry, cover loosely with baking paper and keep chilled in the fridge. Preheat the oven to 220°C, fan 200°C, gas 7 and place the wings and bones, plus the neck (from the bag of giblets) in a roasting tin. Season and roast for 30 minutes until golden brown. Drain off any fat (reserve for roast potatoes), then add the rest to a stock pot with the thyme, bay leaves, 100ml red wine, a few peppercorns, onion and cold water to cover. Bring to a simmer and cook gently for 45-60 minutes. Drain, cool and chill.
3. Pat the salted duck legs dry with kitchen paper then place in a slow cooker or deep pot with the garlic and rosemary, plus oil to cover. Cook for 5-6 hours on low in the slow cooker, or on a very low heat on the hob. Once the meat is pulling away from the bone, remove from the heat and leave to cool in the fat, which keeps the meat nice and juicy. Once cool, remove from the fat and leave in the fridge ready to roast with the crown.
4. For the bubble and squeak cakes, add the sliced greens to a pan of boiling salted water and cook for 2 minutes. Remove and refresh in iced water then drain well and pat dry. Add the mash to a mixing bowl and mix in the garlic, spring onions, mustard, egg yolk, melted butter and the greens. Season well and combine thoroughly, then shape into 4 round cakes. Cover and chill.
5. When ready to cook the duck crown, prick the skin all over to help it crisp up during cooking. Season with salt then add the crown to a large frying pan, breast down, and place on a low heat on the hob. Cook gently, turning occasionally, for 25-30 minutes to render out the fat; the duck should be golden brown all over. If there’s room in the pan, fry the confit duck legs at the same time, skin-side down until crisp, otherwise wait until the crown has been browned.
6. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Add the duck stock (discarding any fat) and 200ml red wine to a wide pan and boil to reduce. Once reduced by two-thirds, add the honey, vinegar and cranberries, and continue until it has a syrupy sauce consistency.
7. Remove the duck crown and legs to a roasting tin (set the frying pan aside for the bubble and squeak cakes) and roast for 12-15 minutes or until the juices from the crown just run pink, with the breasts cooked to medium. Brush with the honey, then grate over some nutmeg and roast for 2 minutes more. Leave to rest for 20 minutes.
8. Roll the bubble and squeak cakes in flour and tap off the excess. Reheat the fat in the frying pan and fry the cakes for 2-3 minutes each side until golden brown and crisp. Carefully remove from the pan and drain.
9. Whisk the diced butter into the sauce and adjust the seasoning to taste. Carve the roast duck breasts and shred the confit legs. Divide among 4 plates and add one bubble and squeak cake to each. Spoon over the sauce and serve with extra veg of your choice. *Use gluten-free flour if required.