Confit duck leg with chorizo, spinach and butterbeans recipe

Ingredients

Serves 4

• 2 star anise

• 1/4 cinnamon stick

• 1 head of garlic (separated into cloves)

• 8 sprigs of fresh thyme

• 2 dried bay leaves (crumbled)

• 150g coarse sea salt

• 4 duck legs

• 700g duck or goose fat

Method

1. Pulse the star anise, cinnamon stick, garlic, thyme and bay leaves in a food processor and blend with the sea salt. Rub into the duck legs with the sea salt and leave for 6 hours or overnight. Wash off the sea salt, pat dry and pack tightly into dish, skin side down.

2. Preheat the oven to 150°C (300°F/Gas 2) and warm the duck fat in a heavy ovenproof casserole dish. Add the duck, making sure that the legs are completely submerged in the melted fat.

Stew Ingredients

• 1 medium red onion, cut into wedges

• 1 red chilli, chopped finely

• 2 cloves of garlic, crushed

• A handful of flat leaf parsley

• 2 ripe tomatoes, chopped roughly

• 1 tin of butter beans, drained

• Chorizo (as much as you want)

• 400g bag of spinach

Method

1. Scrape off the fat from the duck legs and place into a roasting tray with the onion wedges. Preheat the oven to 200°C (390°F/Gas 6) and roast in the oven for 25 minutes, or until the skin is crisp and golden-brown.

2. Slice the chorizo and fry in a preheated pan until brown. Add the chilli and garlic and fry for another minute.