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Title: Crispy Aromatic Duck With Onion Marmalade
Yield: 2

Ingredients

      2    duck legs
      1 kg lard; (2lbs)
      1    lemon; zest of
      1    orange; zest of
      1    star anise
    1/2    stick cinnamon
    1/2 ts fennel seeds
      4    black peppercorns
      1    sprig fresh thyme
      1    sprig tarragon
      4    cloves garlic
      6 tb sea salt
      2    onions
    290 ml cream; (1/2 pint)
      1 tb grain mustard
      2    portions mashed potatoes

Instructions

Heat together the first 11 ingredients, minus the duck legs (lard, zests,
star anise, fresh herbs, garlic, salt, spices and fennel seeds) in a cast
iron pan and gently simmer for 10 minutes.

Trim the duck legs and place them into the simmering lard. Cook over a
gentle heat for 1 1/4 hours. Allow to cool in the pan and regrigerate
overnight.

Finely slice the onions and sweat in a saucepan with a little salt until
transparent and tender. Add the cream, bring to the boil and simmer until
cream thickens. Add the mustard and season with salt and pepper.

Remove duck legs from the fat and scrape off nay excess fat. Place in to
a frying pan with a metal handle. Put into a very hot oven and roast
until the skin is very crispy. (15 minutes).

Heat up the mashed potatoes, spoon some onion marmalade on top and place
the duck leg on top. Serve immediately.

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