Take your duck legs and rub them with the salt and cumin seeds and allow them to marinate overnight.

Wipe the cumin and salt off the duck.

Cover with the duck fat ensuring the legs is completely covered and add the rosemary.

Place in the oven at 150°C or 300°F and cook for 2½ hours.

Remove from the oven and allow to cool completely.

For The Duck Bonbon Meal:

Remove the duck legs from the fat (reserve the fat for later recipes) and shred.

Using wet hands form the duck confit into balls and refrigerate for 30 minutes.

Remove the top 35mm from the carrots and finely slice the main body into 3mm coins.

Add 35g of butter to a pan and add in the carrot coins, a good pinch of salt, and cumin, cook for 5 minutes.

Zest your orange.

After 5 minutes add in the cream and orange zest, season with salt, and cook for a further 20 minutes.

Place the carrots in a blender and blitz to a smooth puree, passing through a fine-mesh sieve when blended.

10 minutes before you are ready to serve:

Add the remaining 15g of butter with 50ml of water to a pan and throw in the carrot tops and add a lid.

Heat your oil to 170°C

Remove your duck balls from the fridge and roll first in flour, then the beaten egg, and finally into the breadcrumbs.

Cut off the rind from the orange and cut it into segments.

Squeeze out the juice from the remainder of the orange into the carrot puree and reheat.

Just before you fry off the duck bonbons add the asparagus to the carrot tops, return the lid and cook for 4 to 5 minutes.

Fry off your duck bonbons for 4-5 minutes until golden.

Whilst the bonbons are cooking blow torch or grill the orange segments to caramelize.

Notes

You can prepare the duck bonbons and carrot puree well in advance making this dish a great dinner party date night recipe!

Fondant potatoes

Slice the ends of the potatoes so they lie flat on either side.

Heat the oil in a pan over medium-low heat.

When hot, add the potatoes cut-side down.

Fry for 5-7 mins, or until deep golden brown, then flip and fry on the other side. Add the butter to the pan to melt.

Scatter the garlic and herbs around the potatoes and season well.

Carefully pour the stock around the veg, being aware of any hot butter that may splash out.

Cover and simmer gently for 25-30 mins, or until the potatoes are tender, then serve.

Honey glazed carrots are easy

Just peel and boil the carrots, remove them, and put them into the frying pan with garlic and rosemary and a shed load of butter.

Once coated add honey and swirl around the pan for a couple of mins and there you go! Enjoy.

Orange and Carrot Purée

3 large carrots were cut into coins.

Fry gently in 50g of butter until soft.

Add the zest of 1 large orange and fry for a minute more then blitz in a food processor.

Pass through a fine sieve.

You can make this and the Bon Bon’s ahead of time and deep fry the Bon Bon’s just before serving.